My husband and I were out downtown the other night and boy were we tempted to go to our favorite little restaurant for dinner. Fortunately, we made the right call by coming home. After harvesting what few veggies we had left (kale, yellow squash, a few cherry tomatoes, and basil) this last minute salad came together better than if I had preplanned it! Feel free to make any substitutions necessary to make this your own.
2 cups black kale, chopped
1 Tbsp Extra virgin olive oil
1 Tbsp lemon juice
1 medium yellow summer squash, chopped
8 cherry tomatoes, halved
1/2 red bell pepper, chopped
2 ribs celery, chopped
1 cup garbanzo beans
2 heaping Tbsp pesto
1 Tbsp pine nuts, toasted
Place the kale in a large salad bowl, add oil, salt and lemon juice. Toss. Massage kale between your hands to begin marinating and tenderizing the tough leaves.
Lightly steam the squash until just tender. Add to the kale.
Add remaining ingredients and toss.