By Guest Chef, Roni Shapiro
Roni Shapiro, owner of Healthy Gourmet to Go, a vegan meal delivery service in Saugerties, New York demonstrated this recipe for a hungry crowd at Shindig recently. Vibrant and life-affirming, this Live Kale Salad with Parsley Walnut Pesto will leave you feeling nourished and virtuous! With a few humble ingredients and only minutes, this dish comes together in a snap. Perfect for lunch or with dinner, this dish can also be a health-supportive pick-me-up when you’re feeling under the weather. Lemon juice, garlic, apple cider vinegar, and greens are warriors against illness and will have you feeling better in no time!
Live Kale Salad with Parsley Walnut Pesto
Healthy Gourmet to Go, a vegan meal delivery service in Saugerties, New York demonstrated this recipe for a hungry crowd at Shindig recently.
Ingredients
For the Salad
- 1 bunch of kale, stems removed
- 1 carrot, grated or chopped
- 1/2 cup cherry tomatoes
- Extra virgin olive oil (EVOO)
- Apple cider vinegar (ACV)
- Sea salt
- Pepper
For the Pesto
- 1/2 bunch of fresh parsley
- 1 cup walnuts
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, peeled
- Sea salt
- Pepper
Instructions
- Prepare kale by chopping or tearing into small, bite-sized pieces. Wash kale and spin dry or allow to dry on a clean towel. Massage kale with EVOO, ACV, salt and pepper. To make the pesto, place all the pesto ingredients in a blender and blend to desired consistency. Pour pesto over kale and toss to combine. Top with cherry tomatoes and grated carrot. Enjoy!
