I cannot get enough of this new salad! Fresh kale, juicy mango, creamy avocado and the perfect poppyseed dressing. It was hard to stop taking bite after bite as I was photographing this one.
I am on a mission to have you fall in love with kale salads. I know many of you love them, but it seems like I am seeing more and more clients who don’t. I love kale salads not because of their trendy popularity, but because of the intense nutrient bang for your buck that you get when eating one!
Just one serving of kale provides only 33 calories with 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of copper, potassium, iron, manganese, and phosphorus. Yes ma’am, this vegetable is one delicious source of antioxidants and polyphenols.
But it also tends to be a little rough when enjoyed raw. For my clients who don’t love kale, texture is usually the reason why. The trick is to massage the kale with your hands to break down the tough leaves and make it more manageable. Once you wash, dry and rip the kale leaves into a bowl add 1-2 tbsp. of dressing and use your hands to rub the dressing into all the leaves for a few minutes. You should feel the kale begin to wilt as you do this.
The best part of this salad is the creamy, poppyseed dressing drizzled on top. My mom has always loved this dressing and I fondly remember eating it as a child on spinach, red onion and mandarin orange salads. A special treat and departure from our normal daily romaine salads.
While Brianna’s dressing has always been my go-to for this, I decided to adapt my own after seeing it on Kathy’s website. This dressing may make more than you need, which is definitely ok. For the ultimate indulgence, try a bit drizzled onto avocado toast.
- 3 tbsp. vegan mayo
- 2 tsp. dijon mustard
- 2 tbsp. olive oil
- 1 tbsp. apple cider vinegar
- 1 lemon, juiced
- 1 tbsp. maple syrup
- 1 shallot, minced
- 1 tbsp. poppy seeds
- Whisk or blend mayo, mustard, olive oil, apple cider vinegar, lemon juice and mappy syrup together.
- Add the minced shallots and poppy seeds, stir to combine.
- Wash the kale well, pat dry and remove the leaves from the stem.
- Stack the leaves together and roll up.
- Roughly chop to get large strips of kale, then slice in ½ again.
- Place the kale in a large bowl and 2 tbsp. dressing. Massage with your hands for 2-3 minutes until all the kale is covered.
- Add the mango and avocado and plate.
- Drizzle with extra dressing.