Nutty Tropical Kale and Rice Salad

Total Time:
40 min
Prep:
25 min
Inactive:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large firm ripe mango
  • 3 tablespoons vegetable or extra-virgin olive oil
  • 3 tablespoons cider vinegar
  • Kosher salt and freshly ground black pepper
  • 1 pound kale (1 to 2 bunches)
  • One 14-ounce can hearts of palm, drained and sliced
  • 1 1/2 cups cooked white rice, at room temperature
  • 2 medium tomatoes, halved and sliced
  • 1 cup salted roasted mixed nuts, roughly chopped
Directions
  • Peel the mango and cut the flesh from the pit. Cut half of the mango into 1/2-inch pieces (about 1 cup) and transfer to a small bowl. Roughly chop the remaining mango and puree in a blender with the oil, vinegar, 2 tablespoons water, 1/2 teaspoon salt and a few turns of pepper.

  • Cut the thick center stem from each kale leaf and discard. Working in batches, mound a handful of kale on the cutting board and gather it together tightly. Slice crosswise to make very thin ribbons. Put the kale in a large bowl and toss with the mango dressing. Let stand at least 15 minutes and up to 45 minutes to wilt slightly.

  • Add the chopped mango, hearts of palm, rice and tomatoes; toss to coat. Season with salt and pepper. Top with the nuts.


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