Parmesan Pistachio Kale Salad

Updated: May 6


Adapted Recipe from How Sweets Eats

Serves Two


The Ingredients

  • 4 cups kale leaves removed from stems and chopped

  • 1/4 cup roasted pistachios, chopped

  • 1/4 cup shaved parmesan cheese [DF - sub nutritional yeast]

Creamy Parmesan Dressing

  • 1/2 cup finely grated parmesan cheese [DF - sub nutritional yeast]

  • 3 tbsp plain [lactose-free] Siggi's yogurt

  • 1 garlic clove

  • 1 tbsp freshly chives

  • 1/2 tbsp dijon mustard

  • 2 tsp red wine vinegar

  • 1/4 tsp salt & 1/4 tsp pepper

  • 1/2 lemon, juiced

  • 1/2 cup olive oil


The Instructions

  • Remove the kale from stems, and chop. Place in a large bowl. Top with the roasted pistachios and shaved parmesan.

  • Blend (in a blender) the creamy parmesan dressing ingredients (except the olive oil). Once dressing is well-combined, slowly add the olive oil. Pour into a jar **you will make more dressing than needed!

  • Add desired dressing on top of salad and enjoy!

 

NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.






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