Kale and White Bean Salad With Pesto Dressing and Cod
Day 9 Lunch: Kale White Bean Salad + Cod
Prep Notes:
Kale White Bean Salad + Cod
From C&J Nutrition
Ingredients
- 2 tablespoons pesto
1 tablespoon apple cider vinegar
3 cups chopped kale leaves (stems removed if you don’t like their crunch)
1 1/3 cups canned white beans, rinsed and drained
1 pesto cod fillet, broken into pieces
2 tablespoons chopped walnuts
Directions
- Whisk the pesto and vinegar together until smooth and pour over the kale. Using your hands, massage the dressing into the kale until the kale starts to wilt and soften. Gently toss the white beans into kale to coat with dressing.
- Top the kale mixture with the pieces of cod and sprinkle with walnuts.
NUTRIENT TOTALS
Calories: 424.2
Protein: 34.1 g
Carbohydrate: 47.3 g
Dietary Fiber: 11 g
Total Sugars: .778 g
Total Fat: 13.3 g
Saturated Fat: 1.859 g
Sodium: 171.9 mg
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 1
