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!
