May 2, 2013

April Favorite Recipe - Deconstructed Pesto Salad

All through the winter I have to force myself to eat a salad. Most of the time I don't bother - I just keep roasted vegetables on hand and mix them with whatever meat I'm in the mood for. I eat a lot of stews. A warm bowl of warmth is all I want.

In April I finally got my craving for salad back. I'd say that's the true start of Spring! When I go through a gigantic tub of greens in five days, by myself, it's a good thing.

I still roast vegetables - broccoli, baby carrots, zucchini are Jackson's and my favorites - but my meals are pretty much all salad, all the time. In fact, I usually just throw the roasted veggies on my greens, top it with some chicken/beef/sausage, drizzle with olive oil and call it a meal.

The past couple weeks, though, I've had a favorite salad. I call it a deconstructed pesto salad, which should be self explanatory in a minute.

Deconstructed Pesto Salad

Greens of choice (I like baby kale or arugula for this but you can use whatever you like)
a few basil leaves
walnuts
Parmesan or Romano cheese
lemon juice
extra virgin olive oil
salt and pepper to taste
protein of choice


Fill your salad bowl with greens. (My "salad" bowl is basically a mixing bowl. I eat big salads.) Rip a few basil leaves into it. Grab a handful of walnuts and throw those in. Spoon on the cheese. Squeeze in some lemon juice. Drizzle with a generous amount of olive oil and season with salt and pepper to taste. Top with your protein and mix well.


Delicious salad!

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