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 Shrimp

210g 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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