Blueberry Mango Kale Salads

An easy meal prep recipe

Last spring at a Padres game at Petco Park, I grabbed a bright, fruit-studded kale salad on a whim, and it immediately went into regular rotation at home. I was honestly thrilled to discover Seaside Market at the stadium. Our old stomping grounds at the A’s games didn’t have much to offer in the way of healthy food, and even the Giants’ stadium never felt especially abundant in options. This one felt like such a win.

It’s the kind of salad that feels fresh and satisfying at the same time, and even better, it’s incredibly meal-prep friendly. Kale holds up beautifully to the dressing, so it doesn’t wilt or get slimy in the fridge for about five days. Ryan and I have been making big batches and topping leftovers with whatever protein we have on hand - grilled chicken, shrimp, salmon, or even a can of FishWife Spicy Albacore Tuna - for easy lunches or simple side salads with dinner.

I tend to switch up the fruits and nuts depending on the season, and so we don’t tire of the flavors.

Enjoy!

Danielle

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Blueberry Mango Kale Salad

Serves 6

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TOOLS

• Large mixing bowl

• Meal prep containers

INGREDIENTS

• 2 large bunches lacinato or curly kale (about 16–18 ounces), stems and ribs removed and chopped

• ¼ cup extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon Himalayan salt, plus more to taste

• ½ teaspoon freshly ground black pepper

• 2 cups peeled and diced ripe mango

• 1½ cups fresh blueberries

• ⅔ cup sliced almonds, lightly toasted if desired

• ½ cup golden raisins

Champagne Vinaigrette

• ¼ cup extra-virgin olive oil

• ¾ teaspoon fresh lemon juice

• ¼ teaspoon Dijon mustard

• ¼ teaspoon sea salt

• ¼ teaspoon champagne vinegar

• Freshly cracked black pepper, to taste

METHOD

Place the chopped kale in a large bowl and drizzle with the olive oil and lemon juice. Sprinkle with the salt and massage the kale with your hands for 1–2 minutes, until the leaves soften, darken, and reduce in volume.

Add the olive oil, lemon juice, Dijon mustard, sea salt, champagne vinegar, and a few grinds of black pepper to a small jar with a tight-fitting lid or a bowl. Shake or whisk vigorously until the dressing is fully emulsified and slightly thickened. Taste and adjust salt or pepper as needed before using.

Add the mango, blueberries, sliced almonds, and golden raisins. Drizzle with the champagne vinaigrette and season with black pepper. Toss gently until evenly coated, then taste and adjust salt, pepper, or vinaigrette as needed. Serve right away, or let rest for 10–15 minutes for a slightly softer texture and more developed flavor.

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