Berry Kale Salad with Pistachio Vinaigrette

Berry Kale Salad with Pistachio Vinaigrette

Ingredients:

• 1 bunch of curly kale (leaves cut off the stem and chopped into bite-sized pisces)

• 1 cup blueberries

• 1 cup strawberries (halved)

• ½ cup Setton Farms Hot Honey Seasoned Pistachio Kernels (chopped)

• 1 lemon squeezed (for massaging the kale)

• Olive oil (for massaging kale)

For the Pistachio Vinaigrette

• 5 tablespoons Setton Farms Hot Honey Seasoned Pistachio kernels

• ¼ cup extra virgin olive oil

• 2 tablespoon chopped parsley

• 2 tablespoon white wine vinegar 

Directions:

1. Add all the vinaigrette ingredients into a high power blender until creamy. Set aside.

2. Place the kale leaves in a large bowl, add a splash of olive oil and squeeze some lemon juice over the leaves. Use your hands to massage the kale until the leaves begin to soften and shrink in size about 5 minutes.

3. Toss the blueberries, strawberries, chopped pistachios on the kale. 

4. Pour your desired amount on the salad and toss well.

5. Serve immediately

6. Can store in the fridge up to 5 days.