Kale is my staple in summer, as a have lot of fresh kale in the garden. This salad is very cooling, a good choice in summer when you have plenty of fresh mangoes.
Kale massaged 1 cup, I used Curley Kale.
Sauerkraut 1 cup
Mango pieces, ripe 1 cup
Celery sprouts or broccoli sprouts 1 cup (I buy these micro greens from the local farmers market)
Nuts, mixed (pecans and walnuts) 1 cup
Sprouted and steamed green chickpeas
5 tbsp extra virgin olive oil
Pinch of salt and black pepper to your taste.
Pull the kale leaves off from the tough stems and discard the stems. Chop kale leaves into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt, crushed garlic, soy sauce, and lemon juice. Massage the kale leaves with your hands by lightly scrunching big handfuls at a time until the leaves are darker in color. I make this ahead of time and keep it in the fridge and use it as a base to my salads. It stays good for a week in the fridge.
Toss all ingredients together, add ripe mango pieces at the end preferably before serving. No need to add dressing as lemon juice, soy sauce, and garlic are added to kale while massaging.
I have made several kinds of kale salads. This is the most delicious of all my kale salad versions. This is a perfect salad choice on a hot summer day.
Other ideas: If you like crunchier salad, you can replace mango with apple and add radish slices. Garnish with hemp seeds.