kale salad


• 1 bunch kale
• 1 lime, juiced
• Kosher salt
• 3 Tbs. Chili Pepper Olive Oil
• 2 tsp. honey
• 2 Tbs. Mango Balsamic Vinegar
• 1 Jalapeno pepper, minced
• Freshly ground black pepper
• 1 mango, diced small
• 3 Tbs. toasted pepitas (pumpkin seeds)

Preparation: In large serving bowl, add the kale, half of the lime juice, a drizzle of Chili Pepper Olive Oil and a little kosher salt. Massage the kale until it starts to soften and wilt, 2-3 minutes. Set aside while preparing dressing. In small bowl, whisk remaining lime juice, honey, mango balsamic, diced jalapeno and lots of freshly ground pep- per. Stream in the 3 Tbs. chili pepper oil while whisking until well blended. When ready to plate, pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

**An original Carter & Cavero Recipe Adaptation from Food Network.