Kale Salad with Mangos and Honey Lemon Dressing

[Makes 2 meal-sized salads]
a bowl with kale salad, mangos, and jerk chicken
Shown with jerk chicken on top.Sub some jerk chickpeas if you are doing WFPB.
1 bunch kale
1 lemon
1 mango
handful of pepitas (optional)
salt & pepper


  • stem and chop the kale into salad sized pieces
  • place the chopped kale (loosely packed) in a 1.75 QT container that has a lid; any excess kale can go in the fridge for other recipes
  • cut the lemon in half; squeeze one half over the kale; squeeze the second half into a small bowl [if the lemon is small, sometimes I'll use 2 lemons and squeeze one onto the kale and the other into the bowl]
  • season the kale with salt & pepper
  • with your hands, massage the lemon juice and s&p into the kale for 3-4 minutes until it begins to soften and turns a brighter green; set aside
  • peel and chop the mango; add to the container of massaged kale
  • to the small bowl of lemon juice add about 1 TBS honey; stir to combine; add more honey if it suits you
  • to the lemon honey mixture, add a splash of olive oil and some salt & pepper; stir well
  • pour the dressing over the mango and kale; put the lid on the container and shake well
  • top with pepitas when serving

Can be made 1-2 days ahead of time. Keeps very well in the fridge. Just shake the container to distribute the dressing before serving.

Before doing WFPB lifestyle, I liked to top the salad with marinated, cooked chicken pieces. Jerk chicken was my favorite. Chicken marinated in tequila or citrus is also good. Try jerk chickpeas if you are doing WFPB.