Avocado Pesto Kale Salad
Ingredients:
For the dressing
-
1 clove garlic, sliced thin or minced
-
juice of 1 lemon, rolled to loosen up the juices a bit
-
2 avocados, pits removed, scooped from skins and smashed
-
¾ cup Pesto Recipe
-
pinch of salt and pepper, to taste
For the salad
-
1 bunch dino kale
-
1 bunch curly kale
-
½ small red onion, thin julienne
-
½ red bell pepper, thin julienne (set a bit aside for garnish)
-
½ orange bell pepper, thin julienne (set a bit aside for garnish)
-
½ yellow bell pepper, thin julienne (set a bit aside for garnish)
-
½ C (64 grams) red cabbage, shredded
For the garnish
-
reserved bell pepper slices
-
pistachio, or any other raw or roasted nuts/seeds (about 1 handful)