Ingredients
- A mix of green leaves, cherry tomatoes, sprouts, sautéed mushrooms, sliced radishes
For the Vegan Pesto:
- 1 cup fresh basil leaves
- 4 tbsp pine nuts or a handful of walnuts
- 1 clove of garlic
- 1 tbsp nutritional yeast or grated parmesan
- A pinch of sea salt
- 1 tbsp extra virgin olive oil
- 2 tbsp water
Instructions
- In a bowl, combine a variety of greens such as sprouts, cherry tomatoes, sautéed mushrooms, sliced radishes, or other vegetables of your choice. The more colorful the vegetables, the richer the flavor and phytonutrient content.
- For the vegan pesto: Blend 1 cup of fresh basil leaves, 4 tbsp pine nuts or a handful of walnuts, 1 clove of garlic, 1 tbsp extra virgin olive oil, and 2 tbsp water until creamy. Stir in 1 tbsp of nutritional yeast or grated parmesan at the end.
- Dress the salad with the pesto mixture, creating a fresh, nutritious, and tasty salad loaded with antioxidants.
