Easy recipe for a busy mover

I had this dish in Vermont while on a dance residency with one of the companies I dance for. There was 6 of us in this beautiful house and each night we made family dinner and this was one the dishes a fellow dancer made. It was so light and refreshing that I had to get the recipe. Best of all, it was so simple to prepare. I substituted the pepitas for strawberries and they came out great.

Massaged Kale Salad

Ingredients

• 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Kosher salt
• 2 teaspoons honey
• Freshly ground black pepper
• 1 mango, diced small (about 1 cup)
• Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

Directions

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Enjoy!!

*Recipe courtesy of Aarti Sequeira from the Food network.

Kale Salad link