Pizza Kale Salad

Notes: This is such a delicious and nutrient packed salad (think kale caesar with a fun twist), and all parts can be prepped ahead of time. Other fun additions can be pulled chicken, or sundried tomatoes, red pepper flakes and/or avocado too. The dressing makes double what you will need, so I love buying extra kale and making this salad all week long when I do. If you prefer your kale to be softer, let it marinate with the dressing on for a few hours (or even overnight).

Print Recipe Browse More Recipes

Course lunch, Salad

Servings

Ingredients

For the dressing:

4 cloves garlic cloves
2 lemons juiced
1 cup olive oil
2 tsp worchestire sauce (gf)
1 tbsp grated parmesan cheese
2 tsp sea salt
1/2 tsp pepper (or more)

For the salad:

2 bunches kale (curly)
1/4 cup pistachios toasted
4 tbsp grated parmesan or pecorino cheese

Instructions

In a blender, blend all dressing ingredients together. Pour into a glass jar with a lid (dressing will make double what you need for the salad for use later in the week!).
Wash kale and tear away stems. Tear into bit sized pieces and add to a large mixing bowl. Dry with paper towels, then drizzle a small amount of olive oil over the top, massaging it in with clean hands.
Toast pistachios at 300 for 7-9 minutes.
When ready to serve, toss kale with dressing and mix in well. Top with toasted pistachios and the grated parmesan cheese to serve.