Nutty Tropical Kale and Rice Salad

Deselect All

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