• Marcelle Crooks

Bok Choy/Kale Salad with Mint/Cilantro Pesto

A rough but real video, nothing can be perfect :)



1/2 Bunch Kale (washed and chopped)

2 Small-medium Bok Choy (washed and chopped)

Sprinkle with salt and massage with the hands, let it tenderize for 5-10 minutes.


1 Bunch Sliced Scallions/Green Onions

3 Each Slice Radishes

Pinch of Hemp Seeds

Sprinkle of Pepitas/Pumpkin Seeds


Mint/Cilantro Pesto

1 Cup Mint Leaves (not packed)

1/2 Bunch Cilantro (stems and all)

1/4 Cup Pistachios

Juice of one Lime

1 Each Garlic Clove

1/4-1/2 Teaspoon of Salt

1/3 Cup Olive Oil

Blend all of the ingredients except the oil.

Slowly add the olive oil and blend well.


Forming the Salad

Start by mixing half of the pesto with the kale/bok choy mixture and scallions. Add more if desired

Place in a serving dish and top with radishes, pepitas, and hemp seeds.

Fantastic for lunch the next day!



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