This salad is a perfect side dish or a lighter fare meal, crispy just like the air – a perfect and colorful segway into a delicious conversation with our friend, Autumn.


TOTAL PREP TIME: about 30 minutes


  • 4 cups kale, chopped into small pieces (washed and dried with vein removed)
  • 1-1/2 cups mango, cubed
  • 1 small fennel bulb, cut into thin slivers
  • 1 small cucumber, peeled and diced
  • 1 cup red cabbage, shredded
  • 1/2 cup sliced almonds, toasted (optional)


  • Toss all ingredients together with 2 Tbs of lemon juice and 3 Tbs of olive oil and salt and pepper to taste, or your favorite vinaigrette. Serve immediately.
  • Optional: serve with grilled chicken.
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