TASTE THE RECIPE

Detox salad with kale pesto

 
TIME

10m
DIFFICULTY
Chef
Easy
 
 

 
 
INGREDIENTS

2 serves 

Ingredienti

  • 4 tablespoons kale pesto

  • 5-6 Tuscan kale leaves

  • 5-6 crispy lettuce like iceberg or endive

  • a quarter purple cabbage

  • 60 g almonds

  • half broccoli

  • 2 carrots

  • a sprig parsley

  • gomasio or salt

PROCEDURE

Wash and dry well the leaves of kale, lettuce, purple cabbage, broccoli and parsley. Heat the oven to 190 ° C, spread the almonds on a baking tray lined with baking paper and toast for 5-8 minutes until the almonds become more crunchy. let them cool, then finely chop.

Prepare the carrots and cut them into thin julien. Finely chop all the remaining vegetables. Take a large bowl, put all the chopped vegetables, carrots and almonds and season with kale pesto, sesame oil and gomasio. 



DISH PREPARATION

Mix well and serve immediately or keep in the fridge for up to 24 hours.


 

 

 
This site uses cookies: click on CLOSE or proceed with the navigation allows the use of cookies.   Disclosure CLOSE