Crunchy green salad with spicy pumpkin seeds, tangy mango and soft avocado.
Author:Adapted from The Daily Meal
Prep Time:45 mins
Total Time:45 mins
Yield:2-4 1x
Category:Salad
Cuisine:Fresh, Traditional, Paleo
Ingredients
Scale
7–10 green kale leaves (approximately one bunch)
1 sliced shallot
1 champagne mango, cut into cubes
1 avocado, cut into cubes
1–2 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
Instructions
In a saucepan, toast the pumpkin seeds with a pinch of cayenne pepper and 1 T olive oil.
Remove the spine from the kale leaves, cut the leaves into strips, and squeeze the strips in your hand to soften them up.
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.