Black Kale & Mango Salad with Walnut Crusted Goat Cheese

I don’t know about you guys, but the longer days with warm and sunny weather are making me want to spend more time outside and less time in the kitchen. This time of year is just way to pretty to be inside, am I right?

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Well, if you’re feeling like me and you want a really quick and easy meal that not only tastes delicious but allows you to strut your stuff in your cute new sundress or bikini…(er, swimming trunks/speedos for the males out there…) then you will LOVE this salad.

Assuming you love kale and mango…and goat cheese. Just look at these creamy little, walnut covered medallions of deliciousness.


They really take this salad over the top.  Although, if you are not a goat cheese fan, it would also be good without it. The honey, lemon and olive oil dressing helps mask the bitterness of the kale and compliments the flavor of the mango perfectly.

And what’s even better is that the kale is so robust, you can make it up to two days ahead of time and it will only get more flavorful as sits there, all pretty in your refrigerator. You can prepare it on a Sunday afternoon for lunch during the week or even on a Friday or Saturday night for a fun weekend picnic.

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If you have had trouble cutting mangoes then you should check out this link: How to Cut a Mango. It kind of looks like a porcupine, no? Anyway, it’s a method I use all of time now and it works great! Now my only problem is trying not to eat all of it before I serve it…


Black Kale & Mango Salad with Walnut Crusted Goat Cheese

Inspired by Tigelleria

Click to Print this Recipe!

  • 1 bunch lacinato kale; destemmed and chopped
  • 1 mango, peeled and diced
  • 1/4 cup pine nuts
  • 1/3 cup walnuts, finely ground (in a food processor or blender)
  • 1 (4 ounce) block goat cheese

Honey, Lemon & Olive Oil Dressing

  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon honey
  • pinch of salt & pepper

Makes 2 medium size salads (or 1 large)

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1. Wash and dry kale and remove from stem then roughly chop into bite size pieces.

2. Make dressing by combining olive oil, lemon juice, honey, and salt & pepper into a small bowl and mix well by stirring.

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3. Add the dressing to the kale and “massage” with your hands for several minutes. This step is optional but it really helps the kale taste less bitter.

4. Next, top the kale with the diced mango and pine nuts and continue to mix until everything is coated in dressing.

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5. Take the block of goat cheese and roll it around in the finely ground walnuts until it is completely coated. Slice the block into approximately 1/2 inch sections.

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6. Serve kale salad on a plate, top with a few goat cheese medallions, then serve!

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This salad will likely be a repeat offender in my kitchen. I just can’t get enough of the light summery flavor and love how healthy I feel after eating it.

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Perfect, I tell you.


Have you ever massaged kale before? Smile

Do you like to make your own salad dressing?


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