Vegan Pesto Kale Salad

This recipe seems simple, but it’s a must try!

Not only does it keep well for up to 4 days in the fridge, it’s hearty and filling too.

Using nutritional yeast keeps this pesto recipe dairy free, and adds great flavor with extra B vitamins.

You know my #1 kale tip- massage with olive oil! Rubbing the olive oil and sauce into the kale leaves helps break down the kale’s bitterness, so even if you think you don’t like kale, try this first—it could convert you into a kale lover too! By the way, it tastes best after 24 hours in the fridge.

Vegan Pesto Kale Salad

Ingredients: 

• ¾ cup raw cashews

• 1½ ounces fresh basil leaves, stems removed

• 3 tablespoons nutritional yeast

• 1 lemon juiced

• 1 TBS of olive oil for dressing + 1 TSP for massaging kale

• ½ teaspoon sea salt

• ½ teaspoon pepper

• 1½ heads curly leafy green kale

• 1 pint cherry tomatoes, halved

• 1 cup roasted sweet potatoes

• 1 avocado, sliced

• Handful of Pumpkin seeds (optional)

Instructions:

1. Combine all ingredients except kale, tomatoes and avocado (and pumpkin seeds if using) in a blender with a small bit of water.

2. Wash kale well and discard the stems. Tear kale into bite-sized pieces, and place in a large bowl. Dry leaves with a paper towel or clean dish towel. Drizzle with 1 TSP olive oil and rub it into the leaves with your hands.

3. Add the cherry tomatoes and roasted sweet potatoes and toss with vegan pesto and continue to do the same, trying to coat as many crevices in the kale as you can.

4. Top with avocado (and a handful of pumpkin seeds if you have the on hand) and enjoy!