Green Pesto Salad with Pulled Oumph
Ingredients
- cucumber
- avocado
- zucchini
- broccoli
- asparagus
- red onion
- black garlic
- sweet potato
- edamame beans
- lettuce
- pulled Oumph
- basil pesto
- coconut aminos
- balsamic vinegar
- cracked black pepper
- fresh basil
- parsley
- coriander
Preparation
Cook the pulled Oumph until heated through.
In a large bowl, combine cucumber, avocado, zucchini, broccoli, asparagus, red onion, black garlic, sweet potato, edamame beans, and lettuce.
Add the cooked Oumph, basil pesto, coconut aminos, balsamic vinegar, and cracked black pepper, then mix well.
Top with fresh basil, parsley, and coriander.
Notes
Black garlic is available from @naked_forager.
Coconut aminos can be found at @coconutmerchant.
Use Sacla' pesto.
Balsamic vinegar is from Filippo Berio.
