Miso Mango Kale Salad

Miso Mango Kale Salad

Prep Time

20 minutes

Cook Time



Dr. Ruby’s Miso Mango Kale Salad

Here’s a good recipe for a Kale salad with a twist, with some interesting facts to go along with it:

  • Kale can provide you with some special cholesterol-lowering benefits if you cook it by steaming. Raw kale still has cholesterol-lowering ability—just not as much.
  • Kale’s risk-lowering benefits for cancer have reportedly recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate.
  • Researchers can now identify more than 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale’s flavonoids reportedly combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.


  • 2 large bunches curly kale, washed and torn into small pieces
  • 4 tablespoons miso tamari
  • 1-2 tablespoons stone-ground mustard
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon agave nectar
  • Juice from half of a large lemon
  • 1 large, ripe or almost ripe mango, peeled and diced into small squares


  • 1 Place the kale in a large bowl.
  • 2 Massage the kale for a minute or two to soften.
  • 3 Whisk all ingredients except kale and mango until well mixed.
  • 4 Drizzle dressing over the kale and toss salad to coat all leaves.
  • 5 Add in the diced mango and toss well.


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