So we went a head and ate until we were in a true food coma last night. You can catch the family act and how full my plate was on snapchat (heatherchristo) it will be up there until tonight. You can also see my dining room table which was very decorated! Also tonight I am snapchatting the decorating of my Christmas Tree if you are in the mood!

Parsley Pesto Kale and Mint Salad with Grilled Chicken and Pistachios

So back to be overly full to the point of physical pain- which I was. But nothing like a vat of red wine and a couple hours of scrabble to take the edge off so that I could then eat all of the dessert! Parsley Pesto Kale and Mint Salad with Grilled Chicken and Pistachios

Ok, ok. So I will probably continue to over eat all day, because, well, I am on a role. BUT here is what I am going to make either today for lunch to feel better about my overeating, or later this weekend when I snap out of my funk. This Basil Parsley Pistachio Pesto Kale and Mint Salad with Turkey and Pistachios is AMAZING. I make this often with leftover roast turkey or chicken, and it is so incredibly delicious and flavorful and really healthy. I use a variation on the sauce for this pasta and I just love the buttery richness of the pistachios- try this over the weekend and see!

Parsley Pesto Kale and Mint Salad with Grilled Chicken and Pistachios

Ok- meet you back here on Sunday to get the Holiday Season kicked off!!

Basil Parsley Pistachio Pesto Kale and Mint Salad with Turkey and Pistachios
Author: 
Prep time: 
Total time: 
Serves: 4
 
. This Basil Parsley Pistachio Pesto Kale and Mint Salad with Turkey and Pistachios is AMAZING. I make this often with leftover roast turkey or chicken, and it is so incredibly delicious and flavorful and really healthy.
Ingredients
  • For the Salad:
  • 8 cups kale, stems removed, finely chopped
  • 1 cup packed fresh mint leaves
  • 2 cups turkey meat, chopped into bite sized pieces
  • 1 avocado cut into chunks
  • 1 cup toasted pistachios, chopped
  • Basil Parsley Pistachio Pesto:
  • 2 cloves garlic
  • 2 cups packed flat leaf parsley
  • 2 cups fresh basil leaves
  • ⅓ cup toasted pistachio
  • ⅓ cup red wine vinegar
  • ½ cup olive oil
  • kosher salt
Instructions
  1. To make the pesto:
  2. In the jar of a blender puree the pesto ingredients on high until smooth and then season to taste with kosher salt.
  3. Really finely chop all of the kale and mint.
  4. Drizzle with some of the pesto and toss until well coated.
  5. Add the turkey and avocado and the pistachios and toss to coat. Season to taste with kosher salt.

 

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Categorized: Paleo, Poultry, Recipe Index, Salad
Tagged: , ,

So we went a head and ate until we were in a true food coma last night. You can catch the family act and how full my plate was on snapchat (heatherchristo) it will be up there until tonight. You can also see my dining room table which was very decorated! Also tonight I am snapchatting the decorating of my Christmas Tree if you are in the mood!

Parsley Pesto Kale and Mint Salad with Grilled Chicken and Pistachios

So back to be overly full to the point of physical pain- which I was. But nothing like a vat of red wine and a couple hours of scrabble to take the edge off so that I could then eat all of the dessert! Parsley Pesto Kale and Mint Salad with Grilled Chicken and Pistachios

Ok, ok. So I will probably continue to over eat all day, because, well, I am on a role. BUT here is what I am going to make either today for lunch to feel better about my overeating, or later this weekend when I snap out of my funk. This Basil Parsley Pistachio Pesto Kale and Mint Salad with Turkey and Pistachios is AMAZING. I make this often with leftover roast turkey or chicken, and it is so incredibly delicious and flavorful and really healthy. I use a variation on the sauce for this pasta and I just love the buttery richness of the pistachios- try this over the weekend and see!

Parsley Pesto Kale and Mint Salad with Grilled Chicken and Pistachios

Ok- meet you back here on Sunday to get the Holiday Season kicked off!!

Basil Parsley Pistachio Pesto Kale and Mint Salad with Turkey and Pistachios
Author: 
Prep time: 
Total time: 
Serves: 4
 
. This Basil Parsley Pistachio Pesto Kale and Mint Salad with Turkey and Pistachios is AMAZING. I make this often with leftover roast turkey or chicken, and it is so incredibly delicious and flavorful and really healthy.
Ingredients
  • For the Salad:
  • 8 cups kale, stems removed, finely chopped
  • 1 cup packed fresh mint leaves
  • 2 cups turkey meat, chopped into bite sized pieces
  • 1 avocado cut into chunks
  • 1 cup toasted pistachios, chopped
  • Basil Parsley Pistachio Pesto:
  • 2 cloves garlic
  • 2 cups packed flat leaf parsley
  • 2 cups fresh basil leaves
  • ⅓ cup toasted pistachio
  • ⅓ cup red wine vinegar
  • ½ cup olive oil
  • kosher salt
Instructions
  1. To make the pesto:
  2. In the jar of a blender puree the pesto ingredients on high until smooth and then season to taste with kosher salt.
  3. Really finely chop all of the kale and mint.
  4. Drizzle with some of the pesto and toss until well coated.
  5. Add the turkey and avocado and the pistachios and toss to coat. Season to taste with kosher salt.

 

Recipe by Heather Christo (http://heatherchristo.com)