Kale & Pistachio Pesto Squid Panzanella Salad
I love playing around with recipes and since I have a truck load of kale on hand at all times, I figured I’d give kale pesto a shot. Wow! This recipe not only delivers a delicious kick of flavor, but it’s loaded with healthy ingredients to help you fit back into those skinny jeans! Happy Eating!
preparation
preparation time
15 mins
cook time
5
servings
4
calories
155
ingredients
1 loaf francese bread large cube
1 tablespoons olive oil
3 cup kale
1 clove garlic
0.25 cup pistachios
2 tablespoons grated parmigiano-reggiano or parmesan cheese
1 jalapeo pepper seeded and diced
0.5 cup extra virgin olive oil
1 pounds calamari rings or squid rings
2 vine-ripened tomatoes large dice
1 english cucumber large dice
0.5 red onion large dice
directions
To make the croutons:
Preheat oven to 400*. Drizzle olive oil over cubed bread and season lightly with salt and pepper. Place on foil-lined baking sheet and bake for 10-12 minutes. Remove and set aside.
To make the pesto:
In a large food processor, add the kale, pistachios, garlic, cheese, jalapeo, salt, pepper, and olive oil. Pulse to combine and add extra oil if not smooth enough for your liking. Use 2 tablespoons and mix with thawed calamari rings. Heat a skillet over medium heat and cook the rings for 5 minutes. Remove and set aside.
To assemble the salad:
Place diced veggies, croutons, and torn basil in a large bowl and toss. Drizzle with 1 tablespoon of olive oil and season with kosher salt and cracked black pepper. Place pesto squid on top of salad and serve immediately.
Kari Karch
Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.
