Name: Kale, Mango, Fonio Salad with Moringa Ginger Viniagrette
Ingredients: 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; 1 cup olive oil, good quality; 1/2 cup lemon juice, fresh; 1 TB mustard dijon; 2 tsp maple syrup; 2 packets of Guaman Infusions Ginger Moringa Tea; 1/2 tsp salt

Kale, Mango, Fonio Salad with Moringa Ginger Viniagrette

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

Author: Shelley

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

1 cup olive oil, good quality
1/2 cup lemon juice, fresh
1 TB mustard dijon
2 tsp maple syrup
2 packets of Guaman Infusions Ginger Moringa Tea
1/2 tsp salt

Instructions

FOR FONIO

Prepare according to package directions.
Set aside

FOR VINIAGRETTE

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

FOR SALAD

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.
Enjoy!

Notes

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

Find it online: https://bodyfoodfreedom.com/2021/07/14/kale-mango-fonio-salad-with-moringa-ginger-viniagrette/