Photo: Randy Mayor; Styling: Lindsey Lower 
Yield
Serves 6 (serving size: 1 1/3 cups)

Toasted coconut stands up to the bold flavor of kale in Kale Salad with Mango and Coconut. Avocado and mango are refreshing addions to this  fresh salad.

How to Make It

Combine olive oil, lime juice, honey, crushed red pepper, and salt in a large bowl, stirring with a whisk. Add kale, avocado, coconut, and mango; toss.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Wonderful!

jillogibson
November 01, 2015
Very delicious; and a pretty salad too. I thought there wasn't enough dressing so I doubled the dressing recipe. I think next time I will add some red onion. After eating it my husband asked ifI could make it tomorrow too. I said "sure- if you go back to the grocery store :-) "

BusyCook's Review

BusyCook
January 05, 2014
This was a very good recipe and I would really like to give it 3+ stars. The dressing is very subtle and light. I only used half the amount of the red pepper and was happy that I did. I like spicy dishes, but didn't like the idea of an overly spicy salad. Half the amount was perfect for me! I enjoyed the avocado and mango. They were refreshing additions to the salad. The big surprise was how much I loved the toasted coconut! I don't always like coconut, but this really stood up to the bold flavor of the kale.