Kale, Carrot & Bean Salad with Chimichurri Dressing
Chimichurri is an uncooked sauce or condiment originating from Uruguay and Argentina. Traditionally made with chopped parsley, here we make use of flavorful carrot tops. Spoon the herby condiment onto a bowl of beans, top eggs, mix into tuna, or almost anything that calls for a kick of flavor.
Ingredients
- 1 cup beans of your choice
- 4-5 carrots, peeled into ribbons or grated. Reserve the green tops.
- 1 bunch scallions, thinly sliced
- 1 bunch kale, stems removed & cutton into ribbons
Chimichurri
- 1 cup carrot tops, finely chopped
- 1/4 cup preferred oil
- 2-3 tbsps. red wine vinegar
- 1/2 tsp. garlic powder, or to taste
- Salt & Pepper to taste
- Optional: Pinch of red pepper flakes
Instructions
- Cook the beans according to package instructions, or use canned. Be sure to rinse canned beans.
- Combine the kale ribbons, grated/ribboned carrots, scallions and beans in a large bowl.*
- For the chimichurri: Combine the finely chopped carrot tops, oil, vinegar, garlic and red pepper flakes if using, in a medium bowl. Use a fork to whisk the ingredients. Season to taste with salt and pepper.
- Pour the chimichurri over the salad and toss to combine.
