Few weeks ago I went with a friend in one restaurant called Flex&Kale and I had the most delicious kale salad ever. I was craving this salad for days so I decided to try to make it on my own. I couldn`t find fresh kale so I was using green salad instead and I came up with the dressing by remembering the ingredients from the menu. I have to admit that I would never put mango into the salad before, but trust it taste so good, at least in this combination. This salad is good for light lunch since it is meatless, but you can add smoked salmon I think that will be a good option. Here is the recipe
Serves: 1 person
About 100 gr of mixed greens, washed and torn
5 cherry tomatoes
1 tablespoon of alfalfa sprouts
1 sheet of nori alga
Half of mango
For the dressing
2 tablespoons of good quality olive oil
1 tablespoon of agave nectar
1 clove of garlic (crashed)
Half of chili (or chilli flakes)
1 teaspoon of onion powder
*Always taste the dressing before you pour it on the salad. Adjust if you want a little more acidity or sweetness.
The greens should be completely dry. No matter what kind of greens you use, they should be as dry as possible. If greens aren`t dry, they feel weighed down and even a little slimy when the dressing is added. Cut the greens into bit-sized pieces, peel mango and avocado and cut it into cubes, slice the radishes. Mix all the ingredients in a medium bowl and pour the dressing. Mix everything well. Just before servings, add nori alga on the top.