We love the bright flavor profiles in this pretty salad. Kale, carrots, and mint are thriving in gardens, so the recipe is a great reason to go out and harvest or visit a local farm stand. Serve it with tomatoes a la Caprese and cheesy gluten free scones for a perfect al fresco luncheon with friends or family.
Goldenberries, “Andean Superfruit” have a sweet tartness that punctuates each bite, but one can substitute golden raisins if they’re not available or you choose not to splurge. Either way this is going to be a fast, easy, healthy, and delicious addition to your summer repertoire.
Kale Carrot Salad with Goldenberries and Mint Pesto – Serves 4 – easily doubled or tripled
8 medium sized fresh kale leaves (about 5 ounces) sliced very thinly or chiffonade
2 large carrots, peeled and grated with a coarse grater (1/4 – 3/8 inch holes)
(optional) 1 stalk celery, sliced thinly
2/3 cup cooked, cooled quinoa
1/3 cup toasted almonds, chopped
1/3 cup Goldenberries (also known as Gooseberries or Incanberries), chopped
1/2 cup Mint Pesto (recipe below)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon “prepared” mustard (not powdered)
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1. Combine the kale, grated carrots, sliced celery, quinoa, almonds, goldenberries, and pesto in a large salad bowl.
2. In a small bowl combine the olive oil, vinegar, mustard, salt, and pepper. Whisk with a fork to blend.
3. Drizzle the (dressing) over the salad and toss to combine. Serve as soon as you’re ready!
Note: While this salad keeps for 2-3 days in the refrigerator and is still tasty, the consistency of the almonds changes, so it’s best the day it’s made.
Fresh Mint Pesto
2 cups loosely packed mint leaves
2 scallions, sliced to where the green starts to really darken
1/2 cup pine nuts
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon freshly grated lemon zest
4 teaspoons fresh lemon juice
1/2 cup extra virgin olive oil
1/4 cup warm water
1/3 cup grated Parmesan, Robusto, or some other hard flavorful cheese
1. In a food processor combine the mint leaves, scallions, pine nuts, salt, pepper, lemon zest and juice. Blend for a minute or two, scraping down as needed.
2. In a slow steady stream add the olive oil. Scrape down and repeat with the warm water.
3. Add the cheese and mix until well blended and smooth.
4. Add a little more olive oil and water if you want a consistency thin enough to drizzle onto soup or pizza using a bottle fitted with a tip. Correct the seasonings using salt, pepper, and lemon juice depending on how much extra liquid you add.
Store well wrapped in the refrigerator. This will stay greener longer than basil based pesto.