Kale Pesto Salad

raw food recipes Jan 07, 2020

Ingredients:

Salad

1 large bunch curly kale

1 tbs olive oil

1/2 an avocado to garnish

Vegan Pesto 

2 large zucchini's chopped into pieces

2 cups rocket

1 bunch fresh basil

3/4 cup pine nuts (add more for a creamier consistency)

1/2 tsp pink salt

What to do:

Salad

Wash the kale well, remove stems,  and leave to dry. Place in a large bowl and pour the olive oil over the kale and massage it into the leaves to soften them. Set aside.

Vegan Pesto 

Add zucchini first to a food processor and process for 30 or so seconds. Add rocket, basil, pine nuts and salt. Process for a few minutes, stopping to scrape down the sides and assist the mixture to blend well, or to create a nice creamy consistency.

Pour the pesto over the kale salad and mix well.

Garnish with some sliced avocado.

And, 

This will keep for 3-4 days in the fridge, so you can make a big batch like I always do!

This salad can be eaten on its own, with other simple salads or as a cabbage leaf filling.

The pesto sauce can also be used as a pizza topping, or as a raw sweet potato noodle/ pasta salad dressing.

 

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