Although you likely think of hamburgers, hot dogs, and ice cream when you think of summer food, crispy, fresh salad is also always on the menu. Ree Drummond‘s Mango Chipotle Kale Salad is about to become one of your summer staples because it combines so many delicious, fresh, spicy, and smoky flavors, you’ll want to eat it as a side with every single meal.
Drummond first starts by making the salad dressing, which features mayonnaise as the main ingredient. To the mayo, Drummond adds chipotle adobo, honey, lime juice, lime zest, and cilantro. Mix all of these ingredients together in a large bowl so you can begin to build your salad right on top of the dressing.
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“I like cutting the kale into smaller pieces,” Drummond says in a clip from The Pioneer Woman on Food Network’s Instagram page, as this makes them easier to eat! Pickled red onions and cubed mango also go into the bowl, as well as some Cotija cheese (feta would work great, too!)
Finally, you’re ready to toss everything together in the bowl to evenly disperse the dressing. “I love the concept of making the dressing and dumping the [ingredients on top], because then you give yourself no choice but to use it all,” Drummond says.
Plus, as her sister adds in the clip, kale won’t wilt like other leafy greens, so you can make this salad ahead of a gathering without fearing the dreaded sog.
Drummond suggests topping the salad with grilled chicken or salmon if you want to turn it into a meal. But it also makes for a delicious side with really any BBQ staple. Grab the full recipe on Food Network’s website and get ready to make and enjoy the best salad you’ll have all summer season.
Before you go, check out our slideshow below:
