I am not a food blogger, but this Kale salad is pretty good.

This is a repost from last year, but this salad is so good that I keep coming back to it...

This is an abbreviated version of Health Food for Living's blog post, so if you want more pictures and details, check it out.  The recipe calls for toasted almonds and dried coconut - I haven't done that, partly out of laziness, and partly because it's delicious without.  It takes about 5-10 minutes and you can play with the portions.  I just use plain old extra virgin olive oil, and my friend Lesley made it with brown sugar instead of honey and it was still great.

Ingredients (4 servings)

• 1 bunch kale, leaves torn from the stalks and thinly sliced
• 1/4 cup extra virgin olive oil
• 1 Tbsp freshly squeezed lime juice
• Kosher salt & freshly ground black pepper, to taste
• 2 tsp agave nectar or honey (maple syrup also works)
• 2 ripe mangos, peeled, pitted, and diced
• 1 ripe but firm avocado, peeled, pitted, and diced
• 1/4 cup toasted sliced almonds
• 1/4 cup toasted unsweetened flaked coconut

Instructions

In a large bowl, toss the sliced kale leaves with a small drizzle of the olive oil and a bit of Kosher salt; massage with your hands until the kale softens and wilts, about 2-3 minutes.

In a small bowl or jar combine the remaining olive oil, honey, and salt & pepper to taste. Whisk or shake until well-combined.

Toss the massaged kale with the dressing and add in the diced mango and avocado.

Serve at room temperature topped with the toasted sliced almonds and flaked coconut.

Can be made a few hours in advance.