KALE****Queen of Greens Salad

By Unblond1

15/02/15 - Very good for both. The mango and the dressing change it up from the usual King of Greens Salad.

Ingredients

• 4 servings
• 1 large Bunch Black Kale (Leaves Torn into Bite-sized Pieces) I had organic red curly kale + I used the leaves from 2 kohlrabi (they worked exactly the same as the kale and there was no taste difference - so it's a good way to use them up)
• 1/4 cup olive Oil + 1 tablespoon
• Salt and Freshly Ground Black Pepper
• 1/4 White Onion or 1 shallot (Thinly Sliced)
• 2 tablespoons White Wine Vinegar
• 1 tablespoon White Miso
• 1 teaspoon Granulated Sugar
• generous pinch of chili flakes, or finely minced Thai chili (my addition)
• 1 Mango (Diced)
• 1 Avocado (Diced)
• Salt and pepper to taste (Miso is salty!)
• handful of salted roasted pumpkin seeds or sunflower seeds (not in calorie count) I used a couple of tablespoons of toasted pine nuts but I think I'd like the seeds next time.

Details

Servings 4
Adapted from abc.go.com

Preparation

Step 1

Combine the Onions and the Vinegar in the base of a food processor. Let marinate for 5-15 minutes.

Add in the Miso and Sugar and pulse for a few seconds. With the food processor going, slowly drizzle in the Olive Oil.

Add the Kale to a large mixing bowl, season with Salt and Pepper, and drizzle with 1 tablespoon Olive Oil.  Massage the kale with your hands, making sure to coat the Kale with Oil and begin to break down the cell structure.

Toss the Salad with the dressing, toss in the diced Mangos and Avocados.
and serve.

Calories 294.2
Total Fat 21.6 g
Saturated Fat 3.1 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 14.3 g
Cholesterol 0.0 mg
Sodium 204.9 mg
Potassium 836.6 mg
Total Carbohydrate 26.4 g
Dietary Fiber 6.3 g
Sugars 8.9 g
Protein 4.7 g