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Live Kale Salad with Parsley Walnut Pesto

Yields1 Serving

Healthy Gourmet to Go, a vegan meal delivery service in Saugerties, New York demonstrated this recipe for a hungry crowd at Shindig recently.

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
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!