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Kale Vegetable Salad with Cucumber Parsley Pesto Vinaigrette Recipe:

4 - 6 Servings

Ingredients

  • Cucumber Parsley Pesto - recipe below
  • 1 Cup  Toasted Almond or as many as you want
  • 1 Head Kale I use lacinato
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Large Cucumber – peeled - quartered and thinly sliced
  • 1 Large Carrot – thinly sliced
  • 1 Small Red Bell Pepper - diced
  • 1 Small Yellow Bell Pepper - diced
  • 1/2 Cup Italian Parsley - torn or minced

Pesto Vinaigrette

  • 1/4 Cucumber - peeled
  • 1 Cup Italian Parsley Leaves
  • 1/2 Cup Raw Walnuts
  • 3/4 Cup Aged Asiago Cheese - finely grated
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tablespoons Champagne Vinegar
  • 1 1/2 Tablespoons Fresh Squeezed Lemon Juice
  • 1 Cloves Garlic
  • 3/4 Teaspoon Sea Salt or to Taste
  • Dash Black Pepper

Instructions

Pesto Vinaigrette

  1. Add the garlic into a food processor or blender and blend until minced.
  2. Add all remaining ingredients and puree.

Almonds

  1. Preheat oven to 350 degrees.
  2. Spread out on a cookie sheet and bake for 18 - 20 minutes on the middle rack.  My oven works at 18 minutes

Salad

  1. Wash the kale and tear off the main rib by holding the end of the stem and sliding off the leaves.
  2. Chop into thin strips and put into a large bowl with the olive oil.
  3. Massage the oil into the kale.
  4. Add the cucumber, carrot, bell pepper and red cabbage.
  5. Mix the dressing with all the veggies and kale.
  6. Top with almonds onto individual salads.