Midday Bites, On The Side
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Cumin Roasted Avocados and Mango with Massaged Kale


So, I finally got around to making Yummy Supper’s Massaged Kale with Pomegranate, Persimmon, and Pistachio. And boy am I glad I did! It was so delicious and inspiring, I decided to go ahead and try a version that’s been swirling around in my head ever since I first read Erin’s post. So I had two lunches, and didn’t regret it at all!


I had never eaten raw kale before trying this, and now I don’t know if I’ll ever cook it again. You can almost feel the energy flowing into your body when you eat this massaged kale. Since I’m usually a bit partial to lime, I decided to pair it with honey for my dressing, deviating from the original maple lemon. Then, I wanted a warmer, earthier feeling, so I took a note from Jamie Oliver’s Mad Dog Salad from his book, Jamie’s America, and roasted some avocados with cumin seeds. Topped with some pine nuts and, for a brighter element, both in color and taste, some mango, it ended up being a delicious warming salad on a pretty frigid waning afternoon.


Serves two for lunch, or four as a side dish.


For Salad:
a big handful of kale, about a liter of gently packed leaves
1 mango, peeled and cubed
2 avocados, halved and peeled
3/4 teaspoon cumin seeds
a pinch of flaked sea salt
olive oil
2 tablespoons pine nuts
For Dressing:
3 tablespoons fresh lime juice
1 tablespoon honey
75 ml olive oil (scant 1/3 cup)


Wash and dry your kale, then rip it off the tough stalks into manageable pieces. Whisk together all dressing ingredients, then add the kale. Before you start massaging the dressing in, prepare your avocados for roasting.

Halve each avocado, remove pits and skins, and place on a roasting tray. Spray or drizzle with olive oil, and sprinkle over cumin seeds and sea salt. Roast at 205C/400F for 10-15 minutes.

While your avocados are roasting, massage dressing into kale for 3-5 minutes. Peel and cube mango, and add to kale, along with 1 tablespoon of the pine nuts. When avocado is ready to come out, remove to a cutting board, let cool for a minute or two, then cube and gently toss with kale.

Arrange salad on a platter, and sprinkle over remaining pine nuts.


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  1. bruce clayton says

    Wow! Everything looks great! The next time you are in Sarasota we must discuss blogging. I’m far too lazy to write the number of posts I should. Why don’t you consider being a “Contributor” to my blog and write 250-300 words on any eatery you patronize anywhere, either in Sweden or Sarasota. Jen, who had a successful blog (now defunct) reminded me to keep the entries short. Of course, unlike you I am not using any photographs in my own entries. But if one of my Contributors–and as of yet only one person I’ve invited has responded and she responded saying she and her husband were strict vegetarians and almost never at out–wanted to include photos that would be fine. She lives in NZ and was one of my students when I taught there twenty years ago–at the University of Auckland. She is a poet and I had invited her to write a review in poetry. I think that might have been neat, or “cool,” as everyone seems to say today. Keep up the good work. I shall try to figure out how to become a follower of your blog.

    • Kristin says

      Thank you so much! I enjoyed your blog posts as well (they are clever, interesting, and make you feel on location), and look forward to reading the next one. I would love to contribute to your blog! Let me ruminate on it for a day or two. I’m definitely learning as I go along, but would love to discuss any questions you have concerning blogging. We can learn together. I must admit, I am spending a lot of time reading up on strategies.

      • bruce clayton says

        Just write what you feel and remember Strunk and White’s great rule: “Avoid unnecessary words.” For starters just remember to keep your comments to 300 or fewer words. When I try to read long blogs I grow weary–I hate reading anything on the computer–and I lose interest in long entries. Just be yourself. I will edit everyone’s contribution. At the moment of the four people I’ve asked you are only the second to say yes.

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