Who doesn’t love a big kale salad?…Well, ME! If it’s not massaged I don’t want it.
No joke, massaging kale is the only way to break down the coarse fibers in the kale making it almost creamy. Another way I’ll eat kale is when it’s doused in this avocado pesto I whipped up this weekend. It’s perfect for any veggies, or as a thick salad dressing like I did for this recipe.
Feel free to even dip tortillas chips in this pesto as it slightly resembles guacamole and may even taste better – if I don’t say so myself 😉
Even add it to a crudite platter and you’ve got a delicious veggie dip that anyone will love, unless they’re adverse to green foods…
I roasted up a couple pans of veggies and a can of chickpeas and added it to chopped kale and created the most delicious summer salad and it even works for leftovers, as the kale won’t wilt with the dressing on it.
Veggie Bowl with Avocado Pesto (gluten free, paleo)
2 cups brussel sprouts, quartered
2 cups button mushrooms, quartered
1 large sweet potato, cubed
1 bunch dinosaur kale, chopped thinly
1 can chickpeas, drained and rinsed
2+ tbsp olive oil
salt & pepper
// Preheat oven to 425.
Add all the veggies and chickpeas, besides the kale, to a sheet pan with olive oil and salt and pepper.
Roast for 20-30 minutes or until tender and set aside to cool.
2 cloves garlic
zest and juice of 1 lime
1 small jalapeño
1/4 cup pine nuts
1/2 cup parsley
1/2 cup cilantro
1/2 cup olive oil
1/4 cup water
1 tsp cumin
salt & pepper
// Combine all ingredients and pulse in a food processor until smooth.
Add more water if it’s too thick.
Add kale to a large bowl and add enough dressing to generously coat the kale and mix thoroughly.
Add the rest of the ingredients and mix well, adding more dressing if needed.