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Kale Salad with Marcona Almonds and Mango

This kale salad is unlike any others because it marinates for hours or overnight and softens the kale. The sweetness of the mango makes it feel tropical. Two reasons even those who dismiss kale will fall for this version. 

Course Salad
Cuisine American
Keyword kale, kale salad
Prep Time 10 minutes
resting time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author The Cowgirl Gourmet sampled this recipe at Central Market


  • 1 bundle of fresh Lacinto kale washed, dried, de-stemmed and thinly sliced (chiffonaded)
  • 1 fresh mango chopped
  • 1/2 cup thinly sliced 1015 or red onion
  • 1/2 cup of Spanish Marcona almonds chopped
  • Dash of Kosher salt to taste
  • 1/4 cup Marston's San Pasqual dressing plus another little drizzle if needed
  • Reserve a few whole Marcona almonds to sprinkle over the salad as garnish


  1. To de-stem the kale, using your finger and thumb, carefully pull the kale away from the stem and place the kale in a salad spinner. Once you have removed all of the stems from the kale, wash and dry it in the salad spinner.

  2. Now you will want to gather about 5 pieces of kale, placing each piece on top of the next and roll it up like a cigar so you can cut it into thin strips, known as chiffonade.

  3. Place the thin strips of kale in a big bowl. Top with chopped Marcona almonds, diced mango, sliced onions and a dash of salt.

  4. Shake the bottle of Marston's dressing well and add 1/4 cup over the top of the salad. Toss well to combine.

  5. Cover the salad with plastic wrap and refrigerate for at least an hour, though overnight is best.

  6. After an hour or, if you let it sit overnight--the next day, check the salad and see if it is wet enough. At this time, you can drizzle another tablespoon (or two) of the dressing and toss again to combine.

  7. Plate the salad, sprinkle each serving with a few whole Marcona almonds and serve.