Kale and Veg Salad with Creamy Mango Dressing
Our original Kale and Veg Salad Recipe with Creamy Mango Dressing is a summer dream come true. This is a perfect lunch/dinner recipe that serves as a healthy meal option and a delicious summer treat. We love to incorporate healthy goods in all our original recipes and this creamy mango dressing is no exception, with a tsp of our Perfect Omega Peach Mango fish oil to serve your omega-3 needs. Our Perfect Omega fish oils contain omega-3 in Triglyceride form, which emulsifies for superior absorption but also has a great taste and creamy texture, making it a perfect addition to your salad dressing! Give this recipe a try and we promise that you won’t regret it.
Serves4
Cuisine: Gluten Free
Ingredients
Dressing
- ¼ cup (60 mL) extra virgin olive oil
- 2 Tbsp (30 mL) Botanica Perfect Omega Peach Mango
- 2 Tbsp (30 mL) rice vinegar
- 1 tsp (5 mL) lime juice
- 1 tsp (5 mL) fish sauce
- Salt and freshly ground black pepper, to taste
Salad
- 1 bunch kale, ribs removed, kale torn into bite-sized pieces
- 2 cups (500 mL) mixed spring salad greens
- ½ unpeeled English cucumber, thinly sliced
- 2 heirloom tomatoes, coarsely chopped
- 1 shallot, thinly sliced
- Generous pinches of fresh chervil
- Cilantro leaves, for garnish
Directions
1. Combine dressing ingredients in a high-speed blender and whirl until smooth. Set aside.
2. Place torn kale in a large bowl. Add a tablespoon (15 mL) dressing and massage into kale leaves until tender and slightly wilted.
3. Add remaining salad ingredients, toss together and arrange in a serving bowl. Serve with dressing on the side.
