Skip to content

Put Those Kale Stems To Use With This Super-Easy, Zero-Waste Salad

Max La Manna
Chef & Author
By Max La Manna
Chef & Author
Max La Manna is a zero waste New York chef, sustainability advocate, environmentalist and author. His awareness and education around food waste and plastic pollution has been featured in numerous publications, from BuzzFeed Food, NowThis News and EcoAge to Vogue.
Image by Andrew Burton / Contributor
Our editors have independently chosen the products listed on this page. If you purchase something mentioned in this article, we may earn a small commission.
March 15, 2020

Sometimes I just need to refuel and nourish myself with (all these) greens. I have a couple of different approaches to making salads—the loud and colorful or the Zen minimalist approach like this one.

Either way, both are packed with nutrients and flavor to give your taste buds something to talk about. This salad from my new book More Plants Less Waste uses a simple base of kale and cabbage. Topped with fresh pesto, lemon zest, and hemp and pumpkin seeds, this recipe is nutrient-dense, super quick, and, best of all—zero waste!

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

Zero-Waste Salad With Kale Stem Pesto

Ingredients (serves 4 to 6)

  • large bunch of kale, leaves removed and thinly sliced (stems to be used in the pesto)
  • ½ medium green cabbage, cored and thinly sliced (you want long strands of cabbage)
  • 2 small endives, cores removed (compost or save for veggie stock) and thinly sliced
  • grated zest of ½ lemon
  • hemp seeds and toasted pumpkin seeds to serve
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

For the pesto

  • 80 g (just under 3 oz.) kale stems, finely chopped
  • 1 garlic clove, thinly sliced
  • ¾ cup nutritional yeast
  • 1 tbsp. fresh lemon juice
  • 60 ml (about ¼ cup) water from the steamed kale
  • 35 g (about 1¼ oz.) walnuts
  • 40 ml (roughly 2½ to 3 tablespoons) extra-virgin olive oil

Preparation

  1. To make the pesto, add your kale stems to a small saucepan of boiling water and allow to soften.
  2. Once softened, remove with a spoon and place them in a small high-speed blender. Add the garlic, nutritional yeast, lemon juice, kale water, a pinch of salt, and the walnuts.
  3. Give this a good blend and slowly start to add your oil until the pesto is to your desired consistency. Want it to be chunkier? Add more walnuts, or if you want it to be smoother—add more kale water.
  4. For the salad, place the kale leaves in a big bowl; add the cabbage and endives and one heaped spoonful of pesto. Fold and stir well.
  5. Continue to add one spoonful at a time until the greens are nicely coated.
  6. Top with hemp seeds, toasted pumpkin seeds, or avocado slices. Finish by sprinkling over the lemon zest.
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

And there you have it—a really fresh, zero-waste salad that still packs flavor. For more waste-free ideas, check out this beginner's guide for a greener home.

Excerpted with permission from More Plants Less Waste by Max La Manna, published by Quercus March, 2020, RRP $30.
Want to learn how feng shui can help you create a high-vibe home and set powerful intentions to manifest your dreams? This is feng shui the modern way - no superstitions, all good vibes. Click here to register for a free session with Dana that will give you 3 tips to transform your home today!
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.
Max La Manna
Max La Manna
Chef & Author

Max La MannaMax La Manna is a zero waste New York chef, sustainability advocate, environmentalist and author. His awareness and education around food waste and plastic pollution has been featured in numerous publications, from BuzzFeed Food, NowThis News and EcoAge to Vogue.

Through sharing his low-impact, conscious lifestyle, La Manna has inspired thousands of people across the world to wake up to the devastation caused by plastic and in his first cookbook he invites readers to join him on his journey to consuming food more mindfully and creating less waste, for the health of our planet.