pea-pesto mixed with zucchini on top of a bed of wilted kale, finished with sun-dried cherry tomatoes.
1 bunch of kale
squeeze of dijon (optional)
dash of apple cider vinegar
3/4 C peas (I used frozen organic as I couldn't find fresh)
handful of fresh parsley, minced
2 T of your favorite pesto
2 zucchini, julienne
sea salt to taste
handful of sun-dried cherry tomatoes
Cut, wash and dry kale. In large bowl, add remaining ingredients and massage for approx 5-10 minutes. Set aside.
Mash peas with large fork and combine with pesto, minced parsley, zucchini and sea salt.
To serve; layer zucchini mixture over wilted kale salad and garnish with sun-dried baby tomatoes.
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