With Honey Citrus Vinaigrette
5 cups - kale
3 cups - mango slices, peeled
1 cup - cucumber slices
1 cup - red or yellow tomatoes, sliced or wedged
1 cup - bell peppers, julienned (red and green)
¼ cup - white onion, thinly sliced
4 tbsp - fresh lemon juice
1½ tbsp - white wine
2 tbsp - honey
4 tbsp - extra virgin olive oil
¼ tsp - garlic, finely chopped
pinch - chili flakes (optional)
2 tsp - cilantro, chopped
1 tsp - fresh basil, chiffonade
Salt and pepper to taste
Wash the kale, remove any tough ribs and cut into bite-sized pieces.
In a small bowl, prepare the vinaigrette by whisking together lemon juice and honey. Once the honey dissolves add the remaining vinaigrette ingredients and whisk together.
Toss the kale with half the vinaigrette and place in the fridge to soften the kale.
Meanwhile, cut the mango, cucumber, tomatoes, peppers and onion. Remove the kale from the fridge, transfer to a serving dish and add mangoes and vegetables on top. Drizzle the remaining half of the vinaigrette on top and serve.
Kale, Green (each)
Gull Valley Cucumbers, Long English (each)
Gull Valley Tomatoes, Grape Red (320g)
Gull Valley Tomatoes, Grape Yellow (320g)
Gull Valley Peppers, H.H. Red (each)
Gull Valley Peppers, H.H. Green (each)
Onions, White (each)
Lemons JUMBO (each)
Colavita Extra Virgin Olive Oil (500ml)
ALBERTA GROWN Garlic, Hardneck Red Russian
Cilantro, Bunch (each)
ALBERTA GROWN Herbs, Basil - Lyalta Gardens (55g)
San Remo Sea Salt Coarse (1kg)