Kale Pesto Citrus Salad made with kale, pesto, and a navel orange is not your typical kale salad, but the combination of these three alpha ingredients makes for a truly delicious salad that is also nutritious and colorful. The other ingredients – beets and sliced almonds – are not as bold but add significant flavor and texture to a perfect Autumn salad.
The key to this salad is a light pesto dressing. I use Seggiano Kale Pesto* which captures the dark leafy green flavors of black kale (or “cavolo nero”), a hearty winter vegetable but a traditional pesto sauce is also delicious. My recipe calls for 2-3 tablespoons diluted with a 1/4 cup of water to make the dressing light. Don’t underestimate the importance of the navel orange pieces. The flavors of kale and orange work really well together. Read more
One day my daughter came home from school and told me a joke: How do you know someone is a vegan? Answer: They tell you. There is some truth to that joke as vegans have a reputation – rightly or wrongly – of being preachy at times. Last December, my daughter decided to become a vegan and started on a journey to live a complete animal-free lifestyle, which means no meat, no dairy, no honey, no leather, and no products that have been animal tested. Read more