Kale, Mango, and Almond Salad with Honey Ginger Dressing

Kale SaladKale is a member of the cruciferous vegetable family and is a relative of broccoli, cabbage, cauliflower, and bok choy. It is grown in Israel and has become very popular because scientists have discovered its importance in promoting good health.

The mango tree is a distant relative of the cashew and pistachio trees, and its origins lie in southern India. Today there are hundreds of mango varieties in the world. Shelly, Omer, and the very popular Maya mango were developed in Israel over 60 years ago.

Almonds are one of the seven species of plants mentioned in the Bible that have always been associated with the land of Israel. Together these foods create a terrific salad for a hot summer day enjoyed with a slightly sweet salad dressing that complements the flavors.

1 pound fresh kale or 10 ounces baby kale

1 mango

1/3 cup dried sweetened cranberries or cherries

½ cup slivered almonds, roasted

1 ounce candied ginger, about ¼ cup slivered (optional)


Honey Ginger Dressing

 ½ cup prepared mayonnaise

2 tablespoons wildflower or clover honey

2 tablespoons rice wine vinegar or any light fruit vinegar (apple cider, pear, etc.)

1 tablespoon canola or corn oil

½ teaspoon powdered ginger

1. If using whole kale leaves, pull the leaves off of the stems and then layer the leaves on a cutting board. Using a chef’s knife, cut thin strips of kale and place them in a 4 quart mixing bowl. You should have about 12 cups.

2. Carefully cut the mango in half using a 5 inch utility knife or a special mango cutter. Remove the peel and cut the mango into ½ inch cubes. Add the mango to the kale.

3. If using the candied ginger, carefully cut the chunks into slices and then into thin sticks using a paring knife. Add to the kale mixture. Add the roasted almonds and then refrigerate the salad until ready to serve.

4. To make the dressing, place the mayonnaise in a 1 quart mixing bowl. Using a bar whisk, whisk the mayonnaise until it is smooth.

5. Add the remaining ingredients to the mayonnaise and whisk until smooth. Refrigerate until ready to use.

6. When ready to serve toss the salad with enough dressing to coat all of the ingredients but not make it soupy.

Serves 6.

NOTE: Cooked chicken, salmon, or grilled tofu can be added to this salad for a main dish.

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