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Keto Kale Pesto Salad




Crab Rangoon Dip

Ingredients:

Pesto:

  • 1 cup Fresh sage leaves

  • 1 cup Fresh basil leaves

  • 1/2 cup Olive oil

  • 1/4 cup Pecans

  • 1/4 cup Grated Parmesan cheese

  • 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

  • Roughly 1 Tbsp. Sesame seeds

  • 1/3 cup Shirataki noodles, prepared according to the package directions and chopped

  • 1/2 cup Jalapeños, finely diced

  • 1 Avocado, pitted and sliced


Directions:

  1. For the pesto, add all of the ingredients into a food processor.

  2. Pulse until smooth and well blended.

  3. Set aside.

  4. Assemble the salad by tossing all of the ingredients into a large bowl.

  5. Add the keto pesto as a dressing.




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