NUTTY TROPICAL KALE AND RICE SALAD

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Nutty Tropical Kale and Rice Salad image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 large firm ripe mango
3 tablespoons vegetable or extra-virgin olive oil
3 tablespoons cider vinegar
Kosher salt and freshly ground black pepper
1 pound kale (1 to 2 bunches)
One 14-ounce can hearts of palm, drained and sliced
1 1/2 cups cooked white rice, at room temperature
2 medium tomatoes, halved and sliced
1 cup salted roasted mixed nuts, roughly chopped

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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