This salad is a super healthy explosion of flavour, and will show you the trick to finally ENJOY eating kale!Use a food processor if you can, as it will greatly reduce your prep time on the kale and sweet potato.
Cook the millet according to the package instructions.
While the millet cooks prepare all your fresh produce. Once destemmed, chop the kale very finely - pieces should be no larger than your smallest fingernail. A food processor will make this process a LOT faster.
Peel and finely grate the sweet potato. Use a sieve to squeeze excess moisture from the grated sweet potato, then set aside.
In a dry frying pan, toast the macadamia nuts over medium heat for a few minutes, until golden brown. Keep a close eye, as they can burn very quickly!
To make the dressing, scoop the mango flesh into a blender along with the other dressing ingredients. Blend until smooth, a minute or two - it should have the consistency of a fairly thick yogurt.
Once the millet and macadamia nuts have cooled, assemble the salad by combining all the salad ingredients into a bowl. Use your hands to mix it thoroughly.
Divide into bowls, and serve with a drizzle of dressing. Enjoy!