Zingy Mango Brussel Sprout and Kale Salad
Brighten up your plate with this vibrant Zingy Mango Brussel Sprout and Kale Salad. We need to have something fresh on the table this Christmas, you want this to be more sour than a regular salad to cut through all the richness of Christmas dinner and I promise this will be the first thing to be finished! Just make sure to dress the salad right before serving so it doesn’t get soggy!
Ingredients
- 400g sprouts
- 200g kale
- ½ red onion, finely chopped
- 50g dried mango (sub dried cranberries), roughly chopped
- Large handful of walnuts (sub any nuts)
- Large handful pomegranate
Dressing
- 2 tbsp mango chutney (I like geetas hot mango chutney)
- Juice 2 - 3 lemons
- 3 tbsp olive oil
- Large pinch of salt
Step 1
Thinly shred the sprouts using a mandoline or a sharp knife
Step 2
Roast the walnuts in a 180°C oven for 5 minutes until golden, then roughly chop them.
Step 3
In a bowl, mix together the sprouts, kale, red onion, walnuts, and dried mango. You can refrigerate this mixture until you're ready to serve.
Step 4
In a bowl, whisk together the mango chutney, lemon juice, olive oil, and salt.
Step 5
When ready to serve, toss the salad with the dressing and massage it well. Finish by topping with pomegranate seeds.