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Kale, mango and avocado salad

Recipe by:Executive Chef Ben Mattman
JW Marriott, San Francisco


  • 2 large bunches (about 1 lb. or 6 cups) kale, lacinato variety (aka dinosaur kale)
    Juice of 1/2 lemon
    Juice of 1/2 orange
    Juice of 1/2 lime
    3 tbsp. extra virgin olive oil
    1/2 tsp. salt
    Fresh ground black pepper, to taste
    1 tbsp. white balsamic vinegar
    3 tbsp. raw almonds, roughly chopped
    2 medium avocados, diced
    1 mango, diced


Rinse and dry kale leaves. Fold leaf in half. Pull out center rib and discard. Tear leaves into bite-sized pieces. Place in a large bowl with citrus juices, olive oil, salt and pepper. Massage kale with your hands until it begins to break down and wilt. It will darken in color. (Usually takes 3 to 5 minutes.) Gently fold in remaining ingredients and toss gently.  

Serves 2 (2 large salads or 4 side salads)

Califonia Bountiful