Baby Arugula Pesto Salad

Baby Arugula Pesto Salad

Makes 6 servings

What you need:
2 cups baby spinach
Handful fresh basil leaves
2 cloves garlic
1/2 cup lightly toasted walnuts
1 tbsp nutritional yeast
Pinch of red pepper flakes
1 lemon, juiced
1/8 cup hemp oil
1/8 cup extra virgin olive oil

2 cup baby tomatoes, halved
1 cup cucumber, chopped
1 avocado, cubed
3 cups baby arugula
1 cup arugula microgreens
1/4 cup hemp hearts
Kelp flakes

What to do:
-Preheat oven to 350 degrees F and evenly place walnuts on a baking sheet, bake for 5-10 minutes until lightly browned and fragrant, remove
-Place baby arugula in the bottom of a salad bowl and gently mix in arugula microgreens.
-In a separate bowl add halved baby tomatoes, cucumber and avocado with a pinch of himalayan salt, pepper and squeeze of lemon juice
-To prepare the pesto, add the baby spinach, basil, garlic, toasted walnuts, nutritional yeast, red pepper flakes, lemon juice, hemp oil and extra virgin olive oil to a high speed blender of food processor. Blend to a smooth consistency adding more olive or hemp oil as needed.
-Pour pesto into the bowl with the tomato, cucumber and avocado. Mix to combine and then pour this into your bowl with your arugula and microgreens. 
-Combine the greens with the pesto mix and then sprinkle with hemp hearts and kelp flakes
-Serve and enjoy!

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