Spiralized Green Mango Noodle Salad
Ingredients
- 9 Green* (under ripe) small** mangos, washed and spiralized
- 2 tbsp Fresh Key Lime Juice, strained
- ¼ cup Fresh Mint Leaves, very lightly chopped or torn, just before serving
- Sea Salt (to taste)
- 2 tbsp Honey
- 2 tsp Black Sesame Seeds, lightly toasted
- 1/3 cup Kale Pesto (recipe provided)
- 1 tsp Tajin, for garnish
KALE PESTO
- 1 cup Packed Torn Kale Leaves, stems removed
- 2 tsp Sea Salt
- 2 tbsp Toasted Walnuts***
- 2 tbsp Grated Parmesan Cheese
- 1/2 cup Packed Fresh Basil Leaves
- 2 tbsp Extra Virgin Olive Oil
- 1 Garlic Clove, chopped
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Instructions
- To spiralize green mangos: Use an apple slicer or attachment for KitchenAid. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually “peel” the outside if you continue to start and stop. Spiralize green mangos up to 3 hours in advance of service to maintain quality of the noodle.
- Mix together honey, key lime juice, sesame seeds, mint leaves, and Kale Pesto. Season with salt.
- Just before serving, gently toss spiralized green mango noodles with kale mixture. Garnish with Tajin.
KALE PESTO
- Combine all ingredients in a food processor or blender until nearly smooth, with some particulates.
Categories: Salads
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