Kale and Mango Salad
I had no choice but to make a salad for lunch today. I’ve been dying to use purple carrots for weeks now and I just happened to walk past some today. I obviously couldn’t resist the kale. It’s so beautiful.
Then the fun began. It’s a warmer day so I’ve gone for something fruity and joyful.
Big bunch of kale
A purple and orange carrot
A few little tomatoes
2/3 cup Olive oil
1/3 cup Apple cider vinegar
Two spoons of wholegrain mustard
Super easy. Just roughly chop up the salad ingredients however you like. Mix. Decorate with a handful of seeds and desiccated coconut.
For the dressing, shake in a jar and then drizzle desired amount on salad.
P.s you will have loads of dressing leftover. It keeps at room temperature for a long time!