Creamy Pesto Kale Salad

You can make this salad any way you like because the star here is the pesto dressing, add it to anything and it's so tasty!


Ingredients:

5 kale leaves, chopped without stems

5 chard leaves, chopped without stems

8 mini golden beets, washed & cubed

1 tomato, chopped

1 cup cooked quinoa

1/2 red onion, thinly sliced

1/4 cup craisins

1/2 avocado, sliced

salt & pepper to taste


Pesto Dressing:

2 cups fresh basil

3 TB pine nuts

3 large garlic cloves

1 lemon juiced

1/4 cup nutritional yeast

1/4 tsp salt

3 TB olive oil

1/2 cup water

1/4 cup cashews


Instructions:

  1. Clean & chop kale and chard then add to a large bowl.

  2. Toss washed & cubed beets onto an air fryer rack with foil on it. Add garlic powder, salt, & pepper on top and toss. Air fry for 18 minutes.

  3. Add chopped tomato, onion, craisins and cooked quinoa to the bowl with the kale.

  4. Toss all pesto dressing ingredients into a blender and blend until smooth.

  5. Once beets are cooked add them on top of the salad too.

  6. Add the dressing (there may be leftovers) to the salad and toss until well coated. Add salt & pepper to taste.

  7. Top with avocado & enjoy!


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