Minted Kale Salad with Mango

Ingredients:

• 1 bunch kale (Black Tuscany is best), stems removed and discarded, leaves thinly sliced
• Juice from 1 lemon
• 1/4 cup olive oil, plus more for drizzling
• 2 teaspoons of honey
• 1 mango, diced into small cubes (about 1 cup)
• A small handful roasted pumpkin seeds, about 2 heaped tablespoons

Preparation:

1. In a large serving bowl, combine the kale with half the lemon juice, drizzle with olive oil, and sprinkle with a little salt. Mash until the kale begins to soften and wilt (2–3 minutes). Set aside while you prepare the dressing.
2. In a small bowl, whisk together the remaining lemon juice, honey, and plenty of ground black pepper. Add 1/4 cup olive oil, whisking constantly until the dressing is combined. Make sure it's to your liking. Pour the dressing over the kale, add the mango, and pumpkin seeds. Toss and serve.