Black Kale Salad

For a healthy and tasty side dish, try making this delicious Black Kale salad. It's easy to prepare and can be served anytime, including for breakfast.

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Course: Salad

Cuisine: INTERNATIONAL

Diet: Low Calorie, Vegan

Keyword: Black Kale Salad

CookingStyle: Handcrafted Cooking

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 154kcal

Author: James Anderson

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Equipment

Mixing bowl

plate

Ingredients

Dressing

2 limes juiced
1/4 cup extra-virgin olive oil plus extra for drizzling Kosher salt 2 teaspoons honey
ground assorted peppercorns Fresh

Base Ingredients

1 cup mango peeled, pitted and diced
1 bunch black kale stalks removed and discarded, leaves thinly sliced Small handful toasted pumpkin seeds, about 2 rounded tablespoons

Instructions

Prep

To make the dressing, combine all of the dressing ingredients except the oil in a food processor or by hand if there are no solid chunks.
Slowly add the oil in small streams while mixing/whisking until it has a creamy consistency.
Divide the ingredients evenly among the mason jar/s.
Layer them in order based on the ingredient list above in a mason jar starting with the dressing.
Make sure the dressing does not touch the greens yet.
Place the lid and close tightly.

To Serve

Shake the jar well to coat the ingredients with the dressing and enjoy!

Video

Notes

You can serve the Black Kale salad anytime to your guests. The dressing is simple and can be prepared at home. All you need is a bowl of fresh black kale, some chopped garlic and toasted breadcrumbs. Then, you're ready to serve your Black-Kale Salad! Once you've prepared the dressing, allow the kale to rest in the fridge for up to an hour before serving.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.