Mostly raw and completely delicious, this Kale Pesto Zucchini Salad recipe was created as part of our collaboration with So Beautifully Real. A perfectly light lunch or dinner option plus it's vegan and gluten free.

Sam's love note for this recipe:

"I'm not really a fan of eating mountains of kale, so when the idea came to mind that I could potentially hide it away in some pesto - well, I jumped at the chance. This salad is incredibly light, filling and refreshing and is perfect for a delicious lunch, snack or dinner option" - Sam Murphy, So Beautifully Real

Feel free to customise this salad and add some meat of your choice if you don't follow a vegan diet. We love this recipe as is though, so give it a try!

Kale Pesto Zucchini Salad

PREP TIME: 30 mins

COOK TIME: 10 mins

SERVES: 3-4

INGREDIENTS

PESTO:

1 cup cashews, soaked for 3-6 hours

1 cup kale, finely chopped

1 tsp Morlife Certified Organic Kale powder

2 garlic cloves

1 cup basil leaves

1/3 cup extra virgin olive oil

1/2 tsp onion powder

1 tbsp maple syrup

1/4 cup filtered water

juice of 1 lemon

salt & pepper to taste

FOR THE SALAD:

100g-200g black bean noodles (can substitute with gluten free soba noodles), cooked and cooled

2 zucchinis, spiralised

2 lemons, juice only

black sesame seeds (decoration)

1/2 ripe avocado (decoration)

STEP BY STEP

1. To make the pesto, simply blend the ingredients together in a high powered blender or food processor until smooth. Adjust liquid if necessary. Season to taste.
2. In a large bowl, mix together the noodles, spiralised zucchini, lemon juice and pesto until well combined.
3. Serve with black sesame seeds and avocado slices.