Kale Signature Detox Salad

This kale detox salad is the perfect meal for a cleanse, made with whole, real ingredients. Topped with mouthwatering carrot top pesto and roasted vegetables.

Ingredients

Carrot top pesto

Tops of 1 Bunch Carrots

1/4 Cup Extra Virgin Olive Oil

1/4 Tsp Salt

1/4 Tsp Pepper

Juice from 1/2 a Lemon

Roast Veggies

400g Fingerling Potatoes cut into rounds

3-4 Large Purple Carrots cut into rounds

1 Can Chickpeas drained and rinsed

A Generous Drizzle of Olive Oil

1 Tsp Salt

1 Tsp Pepper

1 Tsp Dried Parsley

1 Tsp Dried Basil

1/2 Tsp Garlic Powder

Few Sprinkles of Dried Thyme

Salad

A Few Handfuls Lacinato Kale Sliced Thin

1 Cup Cooked Brown Rice

Sliced Jalapeño (Optional)

Sesame Seeds (Optional)

Instructions

Preheat oven to 220.

Prep vegetables – wash and dry carrots and potatoes. Cut both into rounds (disks), about 1cm thick.

In a bowl, combine chopped potatoes, carrots, and chickpeas. Add in olive oil and spices, and mix well until everything is evenly coated.

On a baking sheet lined with parchment paper, bake vegetables + chickpeas for 45-50 minutes. When they’re done cooking, remove from oven and let cool.

While vegetables are cooking, make pesto – combine all ingredients into a food processor and process on high until a slightly smooth pesto is formed.

In a bowl, mix thinly sliced lacinato kale and pesto until kale is evenly covered. Then, add in roasted vegetables + chickpeas and brown rice. Mix well until everything is evenly combined.

Serve in bowls and top with sesame seeds.