Add all ingredients for vinaigrette into a clean, sterilized jar and shake or whisk vigorously until combined.
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.
Mix in cooked fonio
And then add cucumber, tomatoes and mangoes.
Lastly toss in cilantro.
If you are a meat eater, this salad will pair nicely with a piece of roasted sustainably caught, wild fish!