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