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This kale salad is a bumped-up, tricked-out version of the popular Food Network recipe. The combination of lemon juice, honey, black pepper and olive oil create a tangy, sunny salad dressing that helps to tenderize the kale. Toasted hazelnuts add tons of aroma and crunch, pairing surprisingly well with creamy avocado and silky, sweet bites of diced mango. The whole melange makes for an unusually rich and delicious way to enjoy your greens — rest assured, nobody will accuse you of serving them rabbit food.