We made this salad at last weekend’s ‘Eat Like a Yogi’ event. The Wellness Club at Whole Foods Chicago hosted the event, and Suzanne Ko kicked off the class with a great 45 minute detoxifying practice. After shavasana, when everyone was recharged and ‘zenned out’ we gathered in the kitchen for a light and fresh menu. The recipes were nutrient-dense, energy rich, plant based, and pretty delicious!
This kale salad was my favorite recipe. I tend to get in such a rut with making the same salads on repat, and this variety is full of flavor and well balanced. It’s perfect for summer picnics and BBQs, as the salad gets even better as it sits. Add a little more heat by throwing in some minced chipotle peppers, chopped jalapenos, or a pinch of crushed red pepper flakes.
Kale Salad with Mango, Red Onion + Pumpkin Seeds
1 bunch kale, thinly chopped
½ red onion, thinly sliced
3 tablespoons fresh lemon juice
2 tablespoons olive oil
¼ teaspoon sea salt
¼ teaspoon chili powder
1 mango, peeled and cut into long spears
2 tablespoons roasted pumpkin seeds
Combine kale, red onion, lemon juice, oil, salt, and chili powder in a large bowl. Using clean hands, gently ‘massage’ kale until bright green and wilted. Fold in mango and pumpkin seeds; let marinate for at least 10-15 minutes.