In the rush to try the latest wellness trend, it’s easy to overlook the everyday power of a well-stocked kitchen. Wholefoods that are rich in fibre, protein, healthy fats, antioxidants and vitamins don’t just support long-term health – they can also make a real difference to how you feel, day to day. Sometimes, the most effective self-care starts with what’s on your plate.
Pistachios are a great example. They offer a unique nutritional profile that includes essential B vitamins, alongside fibre, protein and heart-healthy fats. Paired with the right ingredients, they can form the base of a quick, nutrient-dense dinner – one that supports your wellbeing without compromising on flavour.
Kale, mango, pistachio and herb salad
Prep 15 mins
Serves 1
1 large ripe mango, sliced
60g shelled pistachios, lightly toasted and chopped
1 small red chilli (optional), finely chopped
1 small cucumber, diced
1 small red onion, thinly sliced
1 handful fresh mint, chopped
1 handful fresh coriander, chopped
Zest of 1 lime
1 small bunch kale (about 100g), stems removed and leaves finely chopped
1 tsp olive oil
Pinch of salt
For the dressing
Juice of 11/2 limes
1 tbsp olive oil
1 tsp maple syrup or agave
Pinch of salt
Cracked black pepper, to taste
First, prep the kale. In a bowl, massage the kale with 1 teaspoon of olive oil and a pinch of salt for up to 5 minutes until softened. Alternatively, air fry the kale at 180C (350F) for 1-3 minutes until slightly wilted and warm, keeping an eye on it to avoid crisping.
In a separate bowl, combine the mango, cucumber, red onion, chilli (if using), mint, and coriander. In another small bowl, whisk together the dressing ingredients, pour the dressing over the mango mixture and toss gently to coat. To serve, lay the kale as a bed on your serving plate, then pile the mango salad on top.
Finish with the toasted pistachios and lime zest sprinkled over the top for crunch and brightness.
