Kale and Mango Salad with Shrimp
-serves 3
This is one of my favorite ways to use kale - de-stem kale and massage the leaves with sweet and sour honey-lemon vinaigrette, until tender. Toss leaves gently with Thai honey mango or any other locally available variety of mango. Top with some roasted peanuts or almonds to make a beautiful vegetarian salad. Sweet prawns or chicken strips also make a good addition if you'd like some extra protein with your greens.
Ingredients for Kale and Mango Salad with Shrimp210g curly kale
2 tablespoon organic honey 2 tablespoon extra-virgin olive oil Juice of 1 fresh lemon Salt and freshly ground pepper, to taste 2 medium mangoes, sliced 10 tiger prawns or chicken strips, cooked in coconut oil with some salt and pepper chopped roasted almonds, for garnish |
Recipe |
1. Rinse and dry kale in a salad spinner. Remove leaves, discard stems.
2. Next mix together lemon juice, honey, salt, pepper and extra-virgin olive oil. 3.. Pour dressing over kale and massage leaves gently to make them slightly limp. 4. Add sliced mango. Mix gently, garnish with cooked prawns and chopped almonds; serve. |
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