Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel the mango and cut the flesh from the pit. Cut half of the mango into 1/2-inch pieces (about 1 cup) and transfer to a small bowl. Roughly chop the remaining mango and puree in a blender with the oil, vinegar, 2 tablespoons water, 1/2 teaspoon salt and a few turns of pepper.
- Cut the thick center stem from each kale leaf and discard. Working in batches, mound a handful of kale on the cutting board and gather it together tightly. Slice crosswise to make very thin ribbons. Put the kale in a large bowl and toss with the mango dressing. Let stand at least 15 minutes and up to 45 minutes to wilt slightly.
- Add the chopped mango, hearts of palm, rice and tomatoes; toss to coat. Season with salt and pepper. Top with the nuts.
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