Fresh greens from the garden combined with blanched broccoli and fresh basil pesto, makes this salad a power house of nutrition. Topped off with pomegranate, kumara and red onion and you have a true fuel source to leave you feeling amazing.

Ingredients

  • Fresh greens, I used kale, lettuce and silverbeet (chard) chopped finely.
  • Brocolli
  • Red Onion
  • Cubed and Roasted Kumara (sweet potato)
  • Optional Pomegranate
Basil Pesto
  • 2 large handfuls Basil leaves
  • 1/4 cup olive oil
  • 1/4 cup water
  • 3/4 cup cashews
  • Juice from 2 lemons
  • Salt and pepper
Construction Instructions
  1. Finely break up brocolli into small pieces, and place into boiling water for 2 minutes. Remove and run under cold water immediately to cool down, drain and leave to cool.
  2. Slice red onion finely and chop fresh green into small pieces.
  3. Layer all ingredients into a large salad bowl.
  4. For the dressing, place all dressing ingredients into a blender or food processor and blitz up until smooth.
  5. Pour into a serving dish and place along side salad