Food

Parmesan Pistachio Kale Salad

November 5, 2018

  Trying something new for lunch/dinner and we had to share this different, but yummy recipe we found. First of all, if you’re allergic to nuts, this one’s not for you boo. However – if you aren’t allergic, and love nuts in your salads, specifically pistachios – this one is definitely for you. Super simple […]

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Trying something new for lunch/dinner and we had to share this different, but yummy recipe we found. First of all, if you’re allergic to nuts, this one’s not for you boo. However – if you aren’t allergic, and love nuts in your salads, specifically pistachios – this one is definitely for you. Super simple kale salad, but can be done up with the works of your faves like chicken, steak, tofu, or whatever your heart desires – keep it as simple as the recipe calls for. Whatever you decide, your taste-buds will thank you!

 

Ingredients:

  • 2 bunches lacinato kale, leaves removed from stems and chopped
  • 1/2 tablespoon olive oil
  • 1/4 cup roasted pistachios, chopped
  • 1/4 cup shaved parmesan cheese

Creamy Parmesan dressing 

  • 1/2 cup finely grated parmesan cheese
  • 3 tablespoons greek yogurt
  • 1 garlic clove
  • 1 tablespoon freshly snipped chives
  • 1/2 tablespoon dijon mustard
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lemon, juiced
  • 1/2 cup olive oil

Directions:

Let the kale sit while you make the dressing. In a food processor, combine the cheese, yogurt, garlic, mustard, vinegar, lemon juice, salt and pepper. Blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. [This will make more dressing than needed, but you can store it sealed in the fridge for about 3-4 days and stir well before using.]

Drizzle a few tablespoons of the dressing over the kale and toss it well. I like to toss this for a food 1 to 2 minutes so the dressing is evenly dispersed. Cover with the chopped pistachios and shaved parmesan. Serve!

 

 

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