Kale Salad Exotica

By Marcus Samuelsson |

Kale is my staple food, and the versatile recipes are endless, so be creative! It is yummy, hearty, loaded with chlorophyll and other valuable nutrients, and is a fast way to curb hunger. Food is like currency to me; before I eat, I always ponder, “Is this valuable currency?” Well, kale is invaluable with tons of Vitamins K, A, and C, and it’s packed with alkalizing minerals for a balanced pH level. Eating kale is like having money in the bank!

Prep Details

Servings: 4-6


1 bunch kale, cleaned, stems removed and finely chopped

1 large apple, peeled, cored, and cut into 1/4-inch cubes

2 mangoes, peeled and cut into 1/4-inch cubes

1/2 large red onion, cut into 1/4-inch cubes

1/2 large red bell pepper, cut into 1/4-inch cubes

1/4 cup cold-pressed olive oil, or 1/4 cup of coconut nectar

2 tablespoons apple-cider vinegar

2 tablespoons prepared mustard

2 tablespoons onion powder

pinch cayenne pepper

Pink Himalayan sea salt and pink peppercorns , to taste

4 golden beets, sliced paper thin on mandolin

2 tablespoons raw honey

2 tablespoons raw apple-cider vinegar

1 teaspoon coconut aminos

extra-virgin coconut oil


(Photo by rocor)

1. Mix ingredients in large bowl.
2. Let sit at room temperature for 30 minutes.
3. Serve and enjoy!