Serves: 1 hungry soul or 2 as a side salad
Ingredients:
2 large kale leaves, ripped into smaller pieces
1 medium carrot, grated (leave the skin on for extra fiber and antioxidant power!)
1 tomato, diced
1 green chilli, sliced
2 green onions, thinly sliced
1/4 avocado, diced
a handful of green Sicilian olives (if you live in Brisbane, try Pennisi's in Wooloongabba for the best I've tasted here!)
1/2 small head of raw broccoli, cut into smaller florets
2 large button mushroons, sliced
optional for the meaties : 1 chicken drumstick, roasted and diced
a drizzle of extra virgin olive oil
2 tsp basil/parsley pesto (recipe below)
Combine all in a bowl and mix well. Combine olive oil and pesto together in a screw top jar and shake to make the dressing. Drizzle over the top of the salad.
Basil & Parsley Pesto (cheese free)
100g pine nuts toasted
1/2 a bunch of basil leaves
1/2 a bunch of parsley leaves
2 garlic cloves, minced
2 tbs fresh squeezed lemon juice
100ml extra virgin olive oil
Combine all in a food processor and pulse until smooth. Place in a screw top jar and keep in the fridge. Will keep for about a week.