Keto Kale Pesto Salad

Ingredients

Pesto

• 1 cup Fresh sage leaves

• 1 cup Fresh basil leaves

• 1/2 cup Olive oil

• 1/4 cup Pecans

• 1/4 cup Parmesan cheese, grated

• Salt and pepper, to taste

Salad

• 1/2 cup Southern Recipe Small Batch Krutones®

• 3–4 cups Kale, roughly chopped

• 1 cup Brussels sprouts, halved and roasted

• 1 Tbsp. Sesame seeds

• 1/3 cup Shirataki noodles, cooked and chopped

• 1/2 cup Jalapeños, finely diced

• 1 Avocado, sliced

Directions

1. **Prepare the pesto:**

In a food processor, combine sage, basil, olive oil, pecans, Parmesan, salt, and pepper. Pulse until smooth and well blended. Set aside.

2. **Assemble the salad:**

In a large bowl, combine kale, roasted Brussels sprouts, sesame seeds, Shirataki noodles, jalapeños, and avocado slices.

3. **Dress and serve:**

Toss with the prepared pesto until evenly coated.

4. Top with Southern Recipe Small Batch Krutones® just before serving for crunch.