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Kale, Mango, Fonio Salad with Moringa Ginger Viniagrette

July 14, 2021

Got kale? Mango? Fonio?

What’s fonio?

It’s an ancient, nutrient dense grain from West Africa that gives this salad it’s heartiness.

This salad wants nothing and is complete on it’s own as a meal ­čÖé

 

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Kale, Mango, Fonio Salad with Moringa Ginger Viniagrette

A light, springy, summer salad made with power plants!

Scale

Ingredients

FOR SALAD

  • 4 cups kale, shredded or minced
  • 1 package of Yolele Fonio, Yassa flavor
  • 2 cucumber, diced
  • 1 mango, diced
  • 3 tomatoes, diced
  • 3/4 cup cilantro, leaves loosely packed

FOR VINIAGRETTE

Instructions

FOR FONIO

  1.  Prepare according to package directions.
  2. Set aside

FOR VINIAGRETTE

  1. Add all ingredients for vinaigrette into a clean, sterilized jar and shake or whisk vigorously until combined.
  2. Set aside

FOR SALAD

  1. Massage kale greens with 1/2 of the Moringa Ginger Viniagrette, until the leaves are properly dressed and well seasoned. The kale greens will soften from this process. You may add a bit more viniagrette if you need, but I found 1/2 of the dressing was enough. I stored the rest in the fridge for future use.
  2. Mix in cooked fonio
  3. And then add cucumber, tomatoes and mangoes.
  4. Lastly toss in cilantro.
  5. Enjoy!

 

Notes

If you are a meat eater, this salad will pair nicely with a piece of roasted sustainably caught, wild fish!

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