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Mango Salad with Rhubarb Ginger Dressing & Chili Almonds

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Servings 4 -6
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Ingredients

Rhubarb Ginger Dressing

  • 1/2 tbsp coconut oil
  • 1 cup chopped rhubarb, pink parts only
  • 1/2 inch of fresh ginger, peeled and chopped
  • juice of 1 lime plus a bit of zest
  • 1-2 tsp maple syrup/agave nectar
  • 2 tbsp extra virgin olive oil
  • salt + pepper

Chili Almonds

  • 1/2 cup raw almonds
  • 1 tsp chili powder
  • salt

Salad Assembly

  • 4 just-ripe mangos, peeled
  • 5-6 leaves of kale, shredded/finely sliced
  • handful of chives, chopped
  • handful of mint leaves, chopped
  • 1 large or 3 small radishes, thinly sliced

Instructions

  • Heat the coconut oil in a small saucepan over medium heat. Add the rhubarb to the pan and toss it around a bit. Slowly sauté the rhubarb until it's quite soft and cooked through. Transfer to a blender pitcher. Throw the ginger, lime juice/zest, maple syrup, olive oil, salt and pepper into the blender as well. Blend the mixture until you have a smooth, thick dressing. Taste it and check for seasoning, adjust if necessary, and set aside.
  • Toast the almonds in a dry pan over medium heat. Once they have a bit of colour and aroma happening, quickly dump them onto a cutting board and chop them up while they're still warm. Once chopped, quickly toss them with the chili powder and salt in a small bowl. Set aside.
  • Cut the mangos away from their pits and then proceed to slice them/cut the edible fruit into matchsticks. Toss the cut mango into a large bowl. To the bowl, also add the a sliced kale, chives, mint and sliced radishes. Pour the rhubarb ginger dressing over top and toss it all together. Garnish the salad with the chili almonds and serve.
Lightly sweet mango salad with tart rhubarb ginger dressing is a refreshing spring recipe. Crunchy chili almonds add texture and spice.