Ease Inflammation with a Kale and Tomato Salad

Kale is a seasonal and delicious summer green veggie. The versatile green goes well in smoothies, and also makes a great base for salads. This kale and tomato salad is fresh, filling and loaded with nutrients such as anti-inflammatory lycopene and quercitin. Plus, the mango and tomatoes provide vitamins A and C, and the olive oil and almonds contribute healthy, anti-inflammatory fats.

Try this salad as a main dish (just add in your favorite lean protein) or have it as part of any meal or snack. Enjoy!



  • 4-5 kale leaves, stem removed and ripped (or chopped) into 1-2 inch squares
  • 1/3 cup mango, chopped into cubes
  • ½ cup cherry tomatoes, halved
  • 8-10 almonds


  • ½ lemon, juiced
  • 1 tbsp olive oil
  • dash salt and pepper


  1. Prepare all ingredient: wash and dry the kale, then chop up the tomatoes and mango.
  2. Place salad ingredients into a large salad bowl or onto a serving plate.
  3. In a separate smaller dish mix together the salad dressing ingredients using a fork or whisk.
  4. Pour dressing over salad, then serve and enjoy!

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 1 serving