Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Live Kale Salad with Parsley Walnut Pesto

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!

Ingredients

For the Salad
 1 bunch of kale, stems removed
 1 carrot, grated or chopped
 ½ cup cherry tomatoes
 Extra virgin olive oil (EVOO)
 Apple cider vinegar (ACV)
 Sea salt
 Pepper
For the Pesto
 ½ bunch of fresh parsley
 1 cup walnuts
 2 tbsp extra virgin olive oil
 2 tbsp lemon juice
 2 cloves garlic, peeled
 Sea salt
 Pepper

Directions

1

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!

Live Kale Salad with Parsley Walnut Pesto

Live Kale Salad with Parsley Walnut Pesto

DifficultyEasy
YIELDS
4 to 6 servings

INGREDIENTS

For the Salad
 1 bunch of kale, stems removed
 1 carrot, grated or chopped
 ½ cup cherry tomatoes
 Extra virgin olive oil (EVOO)
 Apple cider vinegar (ACV)
 Sea salt
 Pepper
For the Pesto
 ½ bunch of fresh parsley
 1 cup walnuts
 2 tbsp extra virgin olive oil
 2 tbsp lemon juice
 2 cloves garlic, peeled
 Sea salt
 Pepper

DIRECTIONS

1

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!

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