• 2 heads kale
  • 8 oz toasted slivered almonds
  • 2 mangoes
  • 2 oranges
  • 1/2 cup diced red onion
  • Juice from 1 lemon
  • 1 tsp Dijon mustard
  • 1 tsp agave syrup or honey
  • Salt and pepper to taste
  • 1/2 cup olive oil

Bring a big pot of water to a rolling boil and strip the kale leaves from the stems or cut or tear each of the leaves into small bite sized pieces. Dunk the kale into the boiling water for about 2 minutes, in batches if necessary. Dunk in ice water to stop the cooking. Don’t leave the kale in the cold water for too long, just drain and pat the leaves dry. Put in a bowl and prepare the other ingredients. Toast the slivered almonds by placing in a dry pan over medium high heat. Keep an eye on these and make sure to move around in the pan so they don’t burn. Your nose will tell you when they’re done, but they should look nice and golden brown. Cut the mango into cubes. Segment the oranges for the slaw. Capture 2 tablespoons of orange juice for the simple vinaigrette. To put the dressing together, just juice the lemon into a bowl with the orange juice, then add the Dijon mustard and agave syrup or honey. Whisk in the olive oil and finish it with salt and pepper. This is an easy and versatile dressing. Toss all of the ingredients together in bowl and let the slaw chill in the refrigerator.















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