Nothing like a fresh and inviting salad to get your week off on the right foot. Eating from the rainbow isn’t just a joy to look at, but a great way to make sure you get all your nutrients! For those of you, who would like that extra bit of comfort for your Monday, we’ve boosted this recipe with a delish pinenut dressing, enjoy!
1 Bunch of Kale
1 Green Apple
100g Baby Plum tomatoes
1 Beetroot Spiralized
1/3 Cup Activated Pumpkin seeds
Hand-full of Argula
2 Tablespoons of hulled Tahini
1/2 Cup soaked pine nuts **
2 Large lemons juiced
2 Tablespoons Nutritional yeast
1 Tablespoon of Coconut Oil
4 Basil leaves (fresh)
1/2 Teaspoon Liquid Amino’s or coconut amino’s
1 Tablespoon of Yacon syrup
Pop your pine nuts the day/night before in your mason glass jar, add spring water, cover and soak for 6 to 8 hours.
Remove the liquid the next day.
To start making your sauce, add the drained pine nuts into your blender for 2 minutes until creamy, and then add in all the other ingredients. Blend for 2 minutes.
Ready to serve, you can drizzle this over your salad, I also sometimes keep some aside in the fridge – delicious over smashed avocado!