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.