This colorful little salad came out yummy at dinner last night! I would have rather used walnuts, but was out, so I made do with pecans. They were good, but will use walnuts next time. The onion and garlic tang along with the mint in the dressing are what pull this mango delight together in the flavor department. This takes minutes to prepare and your family will love you for making them one of these salads. Just increase the ingredients for the number of servings you need. This recipe is for just one salad. This recipe is not suitable until you get nearly to goal weight, as the mango is carb-y. Strawberries could be subbed in for the mango to pull this down in carbs.
1 cup curly kale, stemmed & torn into small pieces
1 oz. mango, peeled and chopped
1 oz. jicama, peeled and chopped
1 tsp. onion slivers (I used red onion)
5 walnut or pecan halves, broken in half again
GARLIC MINT DRESSING INGREDIENTS:
1 T. extra virgin olive oil
2 tsp. balsamic vinegar
½ clove garlic, minced
1 tsp. dried mint (or 2 tsp. fresh chopped)
Dash each salt and black pepper
VARIATION: Substitute 2 sliced strawberries for the mango to lower carbs. You could also sub in roasted sunflower seeds roasted pumpkin seeds for the walnuts/pecans.
DIRECTIONS: Mix dressing ingredients in a small bowl and stir well. Set aside to make the base salad. Stem kale and cut up the leafy part coarsely (not too fine or it’s more difficult to eat with your fork. Place on service plate. Peel mango and chop into small bites. Add mango to greens. Cut off about 1 oz. jicama, peel and chop into bite-size bits. Add on top of greens evenly. Sliver the thinnest possible bits of (preferably red) onion and sprinkle on top. Add broken nuts halves and drizzle salad dressing on top. Serve and enjoy!
NUTRITIONAL INFO: Makes 1 individual salad which contains:
245 cals, 19.2g fat, 17.8g carbs, 4.2g fiber, 13.6g NET CARBS, 3.5g protein, 190mg sodium