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Paleo Pesto Kale Salad

Servings 4 servings as side dish

Ingredients

For the "pesto":

  • 2 cups loosely packed fresh basil
  • ½ cup raw sunflower seeds
  • 2 cloves garlic
  • 3 tablespoons nutritional yeast
  • ¼ - ½ cup olive oil
  • sea salt

For the salad:

  • 4 cups shredded kale
  • 2 tablespoon olive oil
  • 1 ½ cups "pesto" recipe above
  • ½ cup grape tomatoes halved
  • ½ cup diced red bell pepper
  • ¼ cup red onion finely diced
  • 2 tablespoons nutritional yeast
  • 1 tablespoon hemp seeds
  • sea salt and black pepper
  • ¼ cup cashews roughly chopped

Instructions

  1. To make the "pesto", combine basil, sunflower seeds, garlic, and nutritional yeast in a food processor and process until a coarse meal forms.
  2. Slowly add ¼ cup olive oil in a steady drizzle through the feed tube as you pulse. Process until it forms a smooth paste. Add more olive oil, if necesssary, if the mixture is too dry. You want the pesto to be moist and spreadable. Season with sea salt to taste.
  3. To make the salad, in a large bowl, drizzle kale with olive oil and massage leaves with your hands. Add pesto and continue to massage, until kale is completely coated. Add tomatoes, red pepper, and red onion to salad. Sprinkle with nutritional yeas, hemp seeds, and sea salt and pepper to taste. Toss well to combine and top with cashews to serve.