© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

This hearty everyday salad is a lean-protein powerhouse thanks to chicken and kidney beans. You can also use black beans, chickpeas or edamame instead. Carrot top pesto can be made 1 day ahead. Carrot tops are high in vitamin C, vitamin K, and potassium. Use them as you would parsley, or in place of parsley in recipes. You might not need all the pesto, the rest will keep for a week in an airtight jar in the fridge.
Carrot Top PestoSalad

50 g Carrot top greens, stems removed
20 g Parsley
1 clove Garlic, roughly chopped
Juice of 1/2 lemon
30 g Roasted macadamia nuts
30 g Parmigiano-Reggiano, grated
1/2 tsp Sea salt
1/3 tsp Freshly milled black pepper 120 ml Extra-virgin olive oil

1/2 Roasted chicken, shredded
3 Persian cucumbers, chopped
1 can / 400 g Kidney beans, drained and rinsed
1 tbsp Dill, chopped
100 g Arugula leaves
100 g Blueberries

Rinse the carrot top greens thoroughly and dry. Strip the leaves from the stems. Discard stems. Place the carrot tops greens, parsley, chopped garlic, lemon juice, roasted macadamia nuts, grated Parmesan, salt, and pepper in a food processor. Pulse several times, scraping sides as needed with a rubber spatula. While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.
Stir together chicken, kidney beans, cucumber...