Mango Salad With Fennel And Tangy Curry Dressing

• Curry Dressing
• 1/4 cup Avocado oil or extra virgin olive oil
• 3 tablespoons Apple cider vinegar
• 2 tablespoons Lime juice, or juice of 2 limes
• 1 teaspoon Curry powder
• 1 Clove of garlic, grated
• 2 tablespoons Maple syrup
• 1 teaspoon Salt
• Salad
• 1 bunch Kale, or other green leafy vegetables
• 1 pinch Salt
• 1 tablespoon Lime juice or juice of one lime
• 1 Apple mango, sliced
• 1 Fennel bulb, sliced
• 1/2 cup Shredded red cabbage
• 1/3 cup Roasted cashew nuts
• 1/3 cup Raisins

1. Prepare the dressing by whisking all of the ingredients together in a small mixing bowl. Set aside.
2. Rinse the kale thoroughly. Remove the ribs from the leaves using a knife and chop into bite sizes. In a large mixing bowl, place kale, sprinkle a pinch of salt and lime juice, and massage the leaves.
3. Prepare the remaining ingredients. Peel and slice the mangoes into bite sizes. Slice the fennel bulb and red cabbage using a mandoline or a knife. Add into the mixing bowl.
4. Add in the cashew nuts and raisins. Toss the salad thoroughly until all of the ingredients are distributed.
5. Serve cold with the dressing drizzled over the salad or on the side.

curry dressing, avocado oil, apple cider vinegar, lime juice, curry, garlic, maple syrup, salt, salad, vegetables, salt, lime juice, apple mango, fennel, red cabbage, nuts, raisins

Taken from food52.com/recipes/81426-mango-salad-with-fennel-and-tangy-curry-dressing (may not work)