Pesto Tuscan Kale Salad

This kale salad is made with Tuscan kale massaged with pesto and topped with chicken, blue cheese, and parmesan. It made a quick lunch and will hold up in the fridge for a second meal. 

I am hoping to share more real life meals as mini recipes with you guys. Mini recipes and how-tos – like in the old KERF days. Somewhere along the way (in the past twelve years – ha!) I adopted the mindset that a post needed 15 perfectly styled photos to be ‘legit’ recipe post. That’s hogwash! If I inspire one person’s lunch menu I can rest my hat.

Pesto Tuscan Kale Salad

This kale salad came together in minutes thanks to ingredients I had on hand: pre-chopped Tuscan kale, pesto in a jar, and leftover smoked chicken. Of course you could make your own pesto or use any protein you had in your fridge – from hard-boiled eggs to salmon to tofu.

A Few Flavorful Ingredients

Sometimes just a little of something fancy elevates the whole dish. A few ingredients that are always worth it: lemon zest, fresh herbs, salt blends, and good olive oil. I used , a little lemon zest and a squeeze of juice, a little chopped fresh dill, a special salt from Feast and a Lemon olive oil from Oliva.

Massage Kale

With pesto, a drizzle of oil, lemon and zest, and a sprinkle of salt.

Add toppings

Warm chicken + a little blue cheese + parmesan (double cheese, but it’s good!) If you have time to make homemade croutons – DO IT. Sprinkle in fresh dill.

How I Made It

Pesto Massaged Kale Salad

This kale salad is made with Tuscan kale massaged with pesto and topped with chicken, blue cheese, and parmesan. It made a quick lunch and will hold up in the fridge for a second meal. This kale salad is made with Tuscan kale massaged with pesto and topped with chicken, blue cheese, and parmesan. It made a quick lunch and will hold up in the fridge for a second meal. 

  • 1 bag Tuscan kale
  • 1/4 cup pesto
  • 1/2 lemon juice and zest
  • 1/2 tbsp olive oil
  • 2 pinches salt
  • 1/2 cup chopped chicken
  • 1 tbsp crumbled blue cheese ((like Bleu d'Auvergne))
  • 1 tbsp fresh dill
  • 1 tbsp shredded parmesan
  1. Pour kale into a large bowl.

  2. Add pesto, olive oil, lemon juice and zest, and salt and massage kale for 1-2 minutes, until it's shiny.

  3. Top with chicken and blue cheese. Sprinkle with parmesan.

Other Kale Salad Recipes

The post Pesto Tuscan Kale Salad appeared first on Kath Eats Real Food.

* This article was originally published here

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Continue reading “Maria Lichty’s Pesto Havarti Mac and Cheese” »

* This article was originally published here

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Continue reading “Ramp and Parsley Pesto” »

* This article was originally published here

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Continue reading “Mint Pesto” »

* This article was originally published here

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Continue reading “Spring Vegetable Salad with Mint Pesto” »

* This article was originally published here

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* This article was originally published here

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