Recipe courtesy of Food Network
Nutty Tropical Kale and Rice Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 516
- Total Fat
- 30
- Saturated Fat
- 4
- Carbohydrates
- 56
- Dietary Fiber
- 11
- Sugar
- 15
- Protein
- 15
- Cholesterol
- 0
- Sodium
- 1039
- Total: 40 min
- Prep: 25 min
- Inactive: 15 min
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.