Kale, Mango and Avocado Salad with Nuóc Châm Dressing
5 from 1 vote
Massaged kale and chunks of mango and avocado are tossed with sweet, tangy and savory nuoc cham dressing, with crunchy sesame seeds, spicy chili flakes and fresh cilantro for the finish.
Prepare the dressing: whisk together lime juice, water and brown sugar until the sugar dissolves. Stir in vinegar and fish sauce.
Heat a small pan to medium-high and dry toast sesame seeds for 1-2 minutes until they start to darken.
Cut the mango half into about 1cm thick slices. Take the out peel off with a sharp knife, then cut the pieces into small cubes.
Cut the avocado in half and extract the seed. With a spoon, scoop out the flesh. Slice each half into two pieces horizontally, then cut into small cubes.
Place torn kale into a large bowl.
Add 2 tbsp of nuoc cham dressing and 1 tbsp of oil. Gently massage the leaves until they've softened and turned brighter.
Add mango and avocado cubes to the same bowl and gently toss to combine.
Transfer to a serving plate or bowl.
Sprinkle over the remaining nuoc cham dressing and scatter around sesame seeds and cilantro leaves.
Notes
Go for sweet mango that is ripe yet firm enough to hold the shape when cut. Thai or R2E2 mangoes are my favourite.
This salad does not keep well and is best consumed immediately.