Kale, Green Bean, White Bean and Tangerine Salad with Parsley-Sage Pesto
This salad is a great brunch dish! Prep the pesto and the veggies the day before and mix the day of your event.
- Yield: About 8 cups 1x
Ingredients
Scale
- 1 large bunch of lacinato kale, ribs and stems removed, leaves cut into 1/2″ thick ribbons (about 6 cups)
- 1/2 tsp kosher salt
- 1 tsp oil of your choice: olive, canola, algae or grape seed oil
- 3/4 lb fresh green Beans, stem end cut off
- One 15.5oz can cannellini or great northern beans, drained and rinsed
- 1–1/2 cups of satsuma tangerine segments or clementine segments (do NOT use canned mandarin oranges)
- 1 recipe parsley-sage pesto
- 2 tsp oil of your choice: olive, canola, algae or grape seed oil
- 1 Tbsp lemon juice
- 1/2 tsp kosher salt
Instructions
- Place kale ribbons in a large bowl with the 1 tsp of oil and 1/2 tsp salt. With CLEAN hands, massage the kale with your fingers for about a minute.
- Blanch green beans: Prepare an ice bath by filling a large mixing bowl with cold water and ice. Bring a large saucepan 3/4 of the way full of water to a boil. Add green beans and boil for no more than 2 minutes. Beans should still be very crisp. Drain green beans and add to the prepared ice bath to quickly cool them down. Drain cooled green beans and add to the bowl with the kale.
- To the kale and green bean bowl, add cannellini beans and tangerine segments.
- In a small bowl add the prepared pesto with the 2 tsp of oil, lemon juice and 1/2 tsp salt. Stir to combine.
- Add pesto dressing to the vegetables. Stir to thoroughly coat the vegetables. Add more lemon juice or salt to taste if needed.
Notes
Serve at room temperature
Keywords: salad, kale, beans, pesto, vegan, almonds, gluten free, dairy free
