How many of you are bored of your summer salads already? Umm...ME! During the summer my work schedule changes and forces me to pack a lunch instead of my usual perusing of my refrigerator around noon. Of course I try to be as creative as possible, but there are only so many fruit, lettuce, veggie and protein combinations I can muster up at 8 o'clock in the morning.
This delightfully fresh and fruity salad has an extra kick from our household favorite sauce, Sriracha. Also, this salad can be made the night before. Kale salads are often better the next day after they have really soaked up all the flavors from the dressing. So let's stop the boredom and go out an get a fresh mango, follow my crazy easy instructions below on how to cut it and actually enjoy our lunches at work!
Mango and Kale Salad with
Sriracha Lime Dressing
3 cups kale, chopped
1 cup cooked and cooled Israeli cous cous
1 mango, peeled and diced, see instructions below
4 tablespoons green onions, chopped
1/2 cup red bell pepper, chopped (half large red bell pepper)
2 tablespoons sesame oil
1 tablespoon lime juice
1 teaspoon Sriracha sauce
Pinch of sugar
Make the dressing by placing the sesame oil, lime juice, Sriracha sauce, 1 tablespoon green onions and a pinch of sugar in a small bowl. Whisk to combine and set aside.
In a large mixing bowl or salad bowl combine the kale, cous cous, mango, 3 tablespoons green onion and red bell pepper. Pour the dressing over top and toss well to combine. Makes 2-4 servings.
How to cut a mango: Slice off the of the fruit on either side of the seed. Then cut the flesh of the mango into a grid. Flip the mango inside out and slice the flesh of the fruit off the skin.