
I know it’s not the best photo, but I’m excited about this salad, inspired by one that I shared with Sue (a/k/a Vegan Twins!) at Rawstar in NYC. The salad we had had multiple types of greens, including kale and chard, sun-dried tomatoes, cranberries, olives, mint, parsley, and probably other things I’m not remembering. It was probably our favorite item!
So this salad has a mint pesto made with garlic, lemon juice, hempseeds, parlsey, mint, and extra-virgin (cold-pressed) olive oil. The pesto recipe is in Rice & Spice, but I used significantly less oil than called for, along with hempseeds instead of almonds. I mixed some pesto with the romaine and kale, topped with sun-dried tomatoes! Add salt if desired. Yum.
(Approximate measurements: 3 cloves garlic (large in size), 5 T. lemon juice, 1/4 c. hempseeds, 2 cups each mint and parsley, 3-4 T. olive oil, whirled in a food processor) The pesto will make enough for 4-6 large salads. My “large” salad is about 6-8 cups. I also used the pesto, though, for a rice and beans dish for my special guy. It goes well with chickpeas and fava beans.