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.
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.
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.
Place the thin strips of kale in a big bowl. Top with chopped Marcona almonds, diced mango, sliced onions and a dash of salt.
Shake the bottle of Marston's dressing well and add 1/4 cup over the top of the salad. Toss well to combine.
Cover the salad with plastic wrap and refrigerate for at least an hour, though overnight is best.
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.
Plate the salad, sprinkle each serving with a few whole Marcona almonds and serve.