Mango Coconut Kale Salad!
Ingredients (4 servings)
1 bunch lacinato (dinosaur) kale, leaves torn from the stalks and thinly sliced
1/4 cup Lime Olive Oil, (alternately, you can use 1/4 cup extra virgin olive oil + 1 Tbsp freshly squeezed lime juice)
Kosher salt & freshly ground black pepper, to taste
2 tsp honey
2 ripe mangos, peeled, pitted, and diced
1 ripe but firm avocado, peeled, pitted, and diced
1/4 cup toasted sliced almonds
1/4 cup toasted unsweetened flaked coconut
In a large bowl, toss the sliced kale leaves with a small drizzle of the olive oil and a bit of Kosher salt; massage with your hands until the kale softens and wilts, about 2-3 minutes.
In a small bowl or jar combine the remaining olive oil, honey, and salt & pepper to taste. Whisk or shake until well-combined.
Toss the massaged kale with the dressing and add in the diced mango and avocado.
Serve at room temperature topped with the toasted sliced almonds and flaked coconut..