Seared Salmon & Kale Salad with Mango

• Wash and dry produce. • Quarter lemon. Drain juice from mango into a small bowl and set aside. Remove any large stems from kale; chop if desired. Slice tomato into rounds.

• Place kale in a large bowl; using your hands, massage kale (similar to how you would knead dough) with a large drizzle of olive oil until leaves are tender, 1 minute. • In a second small bowl, combine guacamole, sour cream, 2 TBSP mango juice, juice from one lemon wedge (4 TBSP mango juice and juice from two lemon wedges for 4 servings), salt, and pepper. TIP: Add water or mango juice 1 tsp at a time to thin out dressing if needed. • Add tomato, mango, and half the dressing to bowl with kale; toss to combine.