Updated: Aug 24
Looking for an easy, nutrient-dense and tasty salad recipe?
Pistachio Parmesan Kale Salad
This salad includes all the ingredients to help keep your immune system strong and your energy up! Kale is in season now and should be readily available in your market. Adding in pistachios gives this salad a nice crunch and also provides heart healthy fats, protein and other vitamins and minerals our bodies need to thrive. Greek yogurt helps to create a creamy texture which is amazing and aides in protecting your gut health. The dressing is delicious and softens the kale which can tend to be tough. I love eating this salad the next day as kale holds longer than other leafy greens.
2 bunches lacinato (dinosaur) kale leaves removed from stem and chopped- you can use other kale varieties as well
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 non fat greek yogurt
1 clove garlic
1/2 tablespoon dijon mustard
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 large lemon juiced
1/2 cup olive oil
Place the kale leaves in a late bowl. Drizzle with 1/2 tablespoon olive oil and massage into leaves.
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.
Drizzle a few tablespoons of the dressing over the kale and toss it well.
Cover with the chopped pistachios and shaved parmesan.
NOTE- this recipe makes extra dressing that you can store in the fridge for 3-4 days.