Salads can often get a bad rep, especially when you’re vegan. But honestly, there is nothing better than pulling together a hearty, wholesome salad full of seasonal veg, greens, whole grains and healthy fats. Whilst I love to experiment and mix and match with different variations, these basics always stay the same.
Another element of a great salad is flavour, which can very easily be achieved through a simple pesto stirred into your grains or massaged into your greens. I’ll make a batch at the weekend, and store it in the fridge until needed. Pesto just livens things up a bit, and gives you that extra hit of fat from the olive oil and nuts, keeping you satisfied all day long whilst nourishing your entire body.
This walnut and basil pesto is my current favourite, mostly because it’s bloody delicious, but also because walnuts are just so damn good for you. They’re fabulous for the heart, full of omega-3s as well as helping with healthy brain function. When I’m not blending them into pesto, I love to grab a handful for an easy on the go snack.
Ingredients: for a small jar
¾ cup of whole walnuts
½ cup of basil leaves (roughly)
½ cup of extra virgin olive oil
½ cup of nutritional yeast
1 garlic clove
1 Place all the ingredients into a food processor and blend until smooth.
2 In the image above, I simply mixed in a teaspoon or so of the pesto, added cavolo nero and green beans, topped with grilled avocado (5 minutes each side) and a generous dollop of hummus.
* Buy yourself a set of measuring cups – All my recipes are created this way as it makes life a lot easier. So when I say 1 tbsp, I mean an actual tablespoon measured out, not just a regular spoonful.