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Kale, Mango and Almond Salad with Honey Ginger Dressing

Kale, Mango and Almond Salad with Honey Ginger Dressing Related:   gluten-free, Israel & Middle East, July 4th, pareve, Passover, salads, Sukkot, Tu b'Shevat, vegetables & legumes, vegetarian, Yom Kippur

Prep time: 20 minutes

Cook time:

Yield: 6 servings

A member of the cruciferous vegetable family, kale is a relative of broccoli, cabbage, cauliflower and bok choy. Kale is grown in Israel and has become very popular as scientists have discovered its importance in promoting good health. The mango tree is a distant relative of the cashew and pistachio trees, and its origins lie in southern India. Today there are hundreds of mango varieties in the world. Shelly, Omer and the very popular Maya mango were developed in Israel over 60 years ago. Almonds are one of the seven species of plants mentioned in the Bible that have always been associated with the land of Israel. Together these foods create a terrific salad for a hot summer day enjoyed with a slightly sweet salad dressing that complements the flavors. Reprinted with permission from Entrée to Judaism for Families


  • 1 pound fresh kale or 10 ounces baby kale
  • 1 ripe mango
  • 1/3 cup dried, sweetened cranberries or cherries
  • ½ cup slivered toasted almonds
  • 1 ounce candied ginger, about ¼ cup slivered (optional)
  • Honey Ginger Dressing
  • ½ cup prepared mayonnaise
  • 2 tablespoons wildflower or clover honey
  • 2 tablespoons rice wine vinegar or any light fruit vinegar (apple cider, pear, etc.)
  • 1 tablespoon canola or corn oil
  • ½ teaspoon powdered ginger


If using whole kale leaves, pull the leaves off of the thick stems and then layer the leaves flat on a cutting board. Using a chef's knife, cut thin strips of kale and place them in a 4-quart mixing bowl. You should have about 12 cups. Carefully cut the mango in half using a 5-inch utility knife or a special mango cutter. Remove the peel and cut the mango into ½-inch cubes. Add the mango to the kale. If using the candied ginger, carefully cut the chunks into slices and then into thin sticks using a paring knife. Add to the kale mixture. Add the toasted almonds and then refrigerate the salad until ready to serve. To make the dressing, place the mayonnaise in a 1-quart mixing bowl. Using a bar whisk, whisk the mayonnaise until it is smooth. Add the remaining ingredients and whisk until smooth again. Refrigerate until ready to use. To serve, toss the salad with enough dressing to coat all of the ingredients, but not make it soupy.

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