I used a small bunch of lacinato kale, washed, removed the stems and chopped the leaves. This made about 8 cups of chopped kale. I added 1 TBSP of olive oil, 1 tsp of kosher salt and 1 inch of fresh ginger, grated. With my hand, I massaged the oil into the kale, softening the leaves.
With a knife, I supremed a grapefruit, cutting off the ends and the peel and pith. Then I used the knife to cut the flesh off in segments between the skin. I tossed the grapefruit into the salad.
I then added 2 TBSP of mango nectar and 2 TBSP of 100% cranberry juice (unsweetened). I put a lid on the container and shook it to distribute everything evenly and let it set in the fridge for an hour.
When serving, I added a bit of pepper on top. It’s a delicious tart and sweet salad with a hearty kale foundation. The ginger adds heat to balance the sweet mango.