We need to discuss the important of musical anthems. Do you have one? Well, in the same way we think we all need a musical anthem, we also believe a food anthem helps you eat healthy. And right now our anthem is all about salads and this Mango, Avocado, Feta Kale Salad is a winner.
about 1 pound
peeled, pitted, and finely chopped
peeled, pitted, and diced
(about 4 ounces)
Fold each kale leaf in half lengthwise then pull out and discard the center rib. Tear leaves into bite-sized pieces and place in a large nonreactive bowl (you should have about 6 cups).
Add lemon juice and salt to kale and, with clean hands, rub and gently squeeze the kale until it just begins to soften and wilt (it will darken in color). Add orange juice, vinegar, and oil and toss to coat and set aside while you prepare the rest, at least 10 minutes.
Meanwhile, toast the pumpkin seeds in a dry cast iron skillet over medium heat. When golden brown, add a drizzle of olive oil and the chile powder and cook until fragrant. Toss to coat then remove from heat.
Taste salad and add more salt or vinegar, as desired. Divide salad among plates, add avocado, mango, and cheese, sprinkle each with a spoonful of seeds and serve.
Food styling and photography by Aida Mollenkamp