Spicy Mango-Kale Salad

Mango Kale Salad Plate

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Crunchy green salad with spicy pumpkin seeds, tangy mango and soft avocado.


  • 710 green kale leaves (approximately one bunch)
  • 1 sliced shallot
  • 1 champagne mango, cut into cubes
  • 1 avocado, cut into cubes
  • 12 T pumpkin seeds
  • 1 sprig curly parsley
  • Lemon juice from 1 lemon
  • 3 T olive oil + 1 T more for toasting seeds
  • pinch cayenne pepper
  • salt, pepper and cumin to taste


  1. In a saucepan, toast the pumpkin seeds with a pinch of cayenne pepper and 1 T olive oil.
  2. Remove the spine from the kale leaves, cut the leaves into strips, and squeeze the strips in your hand to soften them up.
  3. Toss the kale into a salad bowl, add all the other fruits and veggies and the pumpkin seeds and toss with oil and lemon juice. Top the salad with salt, pepper and cumin.