We need to discuss the important of musical anthems. Do you have one?
Everyone really should because,
according to my super scientific calculations, the right song has a direct relationship to make greatness happen. And in the same way I think we all need a musical anthem, I believe a food anthem helps to get you eating well, do you know what I mean? Well, the anthem right now is about salads and this Mango, Avocado, Feta Kale Salad is a winner.
It's a filling vegetarian salad that was interesting enough to keep me eating well but easy enough to put together for a lazy Friday pizza night, which have become a regular occurrence with my pregnant friend. I used the same method hear of massaging the kale that I use in my book and it gives it a texture that's much more interesting than raw kale. And my pregnant friend who's had the ultimate in weird pregnancy food cravings going on? She's down with this salad though I've never seen her touch kale or even a salad with a 10-foot pole.
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 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