1 bunch of kale
squeeze of dijon (optional)
dash of apple cider vinegar
3/4 cup peas (I used frozen organic as I couldn't find fresh)
handful of fresh parsley, minced
2 tablespoons of your favorite pesto
2 zucchini, julienned
sea salt to taste
handful of sun-dried cherry tomatoes
1. Cut, wash and dry kale. In large bowl, add remaining ingredients and massage for approx 5-10 minutes. Set aside.
2. Mash peas with large fork and combine with pesto, minced parsley, zucchini and sea salt.
3. To serve; layer zucchini mixture over wilted kale salad and garnish with sun-dried baby tomatoes. Enjoy!
Pea-pesto mixed with zucchini on top of a bed of wilted kale, finished with sun-dried cherry tomatoes.
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© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!