Refreshing Vegan Summer Pesto Salad
Ingredients
Salad
- cooked green lentils
- courgette ribbons
- steamed broccoli
- spinach and lettuce
Pesto
- olive oil (around 1-2 tbsp)
- 3-4 garlic cloves
- juice from 1/2 a lemon
- handful of fresh basil
- handful of spinach (optional)
- small handful of brazil nuts and cashew nuts
- salt to taste
- water to reach desired consistency
Preparation
Cook green lentils until tender
Prepare courgette ribbons using a peeler or spiralizer
Steam broccoli until tender
In a food processor, combine olive oil, garlic cloves, lemon juice, fresh basil, spinach, brazil nuts, cashew nuts, salt, and water to make pesto.
Mix the salad ingredients together and toss with the prepared pesto
