Zesty Kale Arugula Salad with Pistachios

This easy salad recipe is mouth watering delicious!

Organic Ingredients:

Purple Kale, Arugula, Pistachios, Sesame Seeds, Sun Dried Tomatoes, Lime, Cilantro, Olive Oil, Salt

Chop the arugula and set it aside. After you wash the kale, chop it up and leave it wet. Then bake it in the oven at 350 degrees, until it’s warm and a little brown on the edges. Mix the baked kale with the fresh arugula. No need to use oil when you bake the kale, it will be healthier to add cold pressed olive oil after it’s cooked.

I made a batch of lime juice with 1 bunch of cilantro. I use this mixture throughout the week, on my salads, rice, and tacos. I juiced about 6 limes, and then blended it with cilantro. Then just add some of this mixture to olive oil, to the amount of your desired flavor, and pour it on the salad.

Add pistachios and sun dried tomatoes. You can freshly toast the sesame seeds. It’s really delicious, but if you are in a hurry, don’t worry about toasting them, just sprinkle it on top.

To toast the sesame seeds, pour them on a dry pan, on low heat and carefully watch them while you stir them around with a wooden spoon. If you walk away for a moment, they will likely burn! It happens to me often!

Enjoy your salad! Let us know if you tried a variation of this.