Day 9 Lunch: Kale White Bean Salad + Cod

By Susi May

Prep Notes:

  • Use 2 tablespoons of pesto and a cod fillet left over from last night's dinner.

    • Kale White Bean Salad + Cod

    Yield1

    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

      INSTRUCTIONS

      1. 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.

      2. Top the kale mixture with the pieces of cod and sprinkle with walnuts.