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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.

Kale Pesto Salad vegan and gluten free recipe

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

kale pesto salad gluten free and vegan recipe using kale powder

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 Salad recipe with Morlife Kale powder

Kale Pesto Zucchini Salad

vegan recipe gluten free recipe

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.