Califonia Bountiful
Side Dish

Kale, mango and avocado salad

Here's a tangy twist on eating your greens! Check out San Francisco chef Ben Mattman's recipe.

Executive Chef Ben Mattman
JW Marriott, San Francisco

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2 large bunches (about 1 lb. or 6 cups) kale, lacinato variety (aka dinosaur kale)
Juice of 1/2 lemon
Juice of 1/2 orange
Juice of 1/2 lime
3 tbsp. extra virgin olive oil
1/2 tsp. salt
Fresh ground black pepper, to taste
1 tbsp. white balsamic vinegar
3 tbsp. raw almonds, roughly chopped
2 medium avocados, diced
1 mango, diced


Rinse and dry kale leaves. Fold leaf in half. Pull out center rib and discard. Tear leaves into bite-sized pieces. Place in a large bowl with citrus juices, olive oil, salt and pepper. Massage kale with your hands until it begins to break down and wilt. It will darken in color. (Usually takes 3 to 5 minutes.) Gently fold in remaining ingredients and toss gently.  

Serves 2 (2 large salads or 4 side salads)

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