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Warm Kale Pesto Detox Salad

Ingredients Pesto Tops of 1 Bunch Carrots

1/2 Avocado 4 TBSP Extra Virgin Olive Oil 1/4 Tsp Salt 1/4 Tsp Pepper Juice from 1/2 a Lemon

Roasted Veg 1 Lb Fingerling Potatoes cut into rounds 3-4 Large Purple Carrots cut into rounds 1 15 oz Can Chickpeas drained and rinsed A Generous Drizzle of Olive Oil 1 Tsp Salt 1 Tsp Pepper 1 Tsp Dried Parsley 1 Tsp Dried Basil 1/2 Tsp Garlic Powder

Few Sprinkles of Dried Thyme

The Rest of the Salad A Few Handfuls Tuscan Kale Sliced Thin 1 Cup Cooked Brown Rice Sliced Jalapeño if desired Sesame Seeds if desired


PreHeat Oven to 400 degrees F

Place veggies on a parchment or foil lined baking sheet

Drizzle generously with olive oil

Season with Salt, Pepper, Dried Parsley, Basil, Garlic Powder, and Dried Thyme.

Bake for 45 min or until tender

In a separate bowl toss warm veggies with sliced ribbons of kale to warm through. They will begin to wilt gently.


In the bottom of the bowl, place 1/4 c of brown rice

Place warm veggies on top

Add jalapeño and avocado


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