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
1 cup cashews, soaked for 3-6 hours
1 cup kale, finely chopped
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
- 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.
- In a large bowl, mix together the noodles, spiralised zucchini, lemon juice and pesto until well combined.
- Serve with black sesame seeds and avocado slices.