I get so inspired by the array of colors of fruits and vegetable. It’s important to incorporate a variety of colorful fruits and vegetables in your diet for a balanced vitamin and mineral intake.
This salad pairs well with most dry white wines like a Spanish White Rioja or a Sauvignon Blanc. For a red I like it with a nice Pinot Noir or even a Rosé.
Kale Bell Pepper Salad with Roasted Piquillo Pepper Pesto Vinaigrette
Ingredients
- 1/2 Cup Piquillo Pepper Pesto - or to taste - recipe below
- 1 Cup or more Toasted Almonds - roughly chopped - instructions below
- 1 Head Kale - thinly chopped
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Red Bell Pepper - diced
- 1 Yellow Bell Pepper - diced
- 1/2 Cup Red Cabbage - minced
- 1/2 Cup Fresh Basil - minced
- 3/4 Cup Manchego Cheese - finely shredded
Pesto vinaigrette
- 1/2 Cup Jarred Piquillo Peppers
- 1/2 Cup Marcona Almonds
- 1/2 Cup Manchego Cheese – finely shredded
- 1/4 Cup + 2 Tablespoons Extra Virgin Spanish Olive Oil
- 1/4 Cup Champagne Vinegar
- 2 Tablespoon Fresh Squeezed Lemon Juice
- 2 Clove Garlic
- 1 Teaspoon Spanish Hot Paprika
- 3/4 Teaspoon Sea Salt
- Dash Black Pepper
Instructions
Pesto Vinaigrette
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In the bowl of a food processor or blender, combine all ingredients and puree to desired texture. Make sure to scrape down the sides with a rubber spatula at least once.
Almonds
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Preheat oven to 350 degrees.
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Spread the almonds out on a cookie sheet and bake on the middle shelf for 18 minutes.
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Let cool completely then roughly chop.
Salad
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Wash the kale and tear off the main rib by holding the end of the stem and sliding the leaves off. Chop into thin strips.
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Add the kale into a large bowl with a tablespoon of olive oil.
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Massage oil into the kale.
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Mix the dressing into the kale then add bell peppers, cabbage, basil and cheese, mix well.
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*Top with almonds just before eating otherwise they will become soft.
Recipe Notes
You can also mix in half the dressing and serve the other half on the side.
Health benefits:
Kale is low in calories, high in fiber and it is a loaded with antioxidants which helps detox the liver. It is also an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma. Kale has more Iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol. It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.) More on kale
Bell Peppers are super high in vitamin A which helps to support healthy eyesight, especially night vision and are extremely high in vitamin C, so much so they have twice as much as an orange which makes it really good for the skin. Red peppers are one of the highest veggies in lycopene, and have been successfully tested in the prevention of many cancers. They have a good source of the antioxidant mineral manganese and B-complex and vitamin E. They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain. They are also a good source of fiber, folate, vitamin K, molybdenum and manganese.
