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Fresh Salad with Sprouts and Kale Pesto Dressing
  • a handful of lettuce, shredded
  • 1 big kale leaf, stalk removed and chopped
  • ⅓ capsicum, diced
  • 1 carrot, diced
  • 1 mushroom, finely sliced
  • 1 green onion, finely sliced
  • a handful of sprouts (optional and if you use make sure you get organic, safe sprouts)
  • Top with seeds of choice (sesame seeds and pepitas are always a good choice)
  • subheading: For the kale pesto dressing:
  • 2 TBSP kale pesto (recipe below)
  • 4 TBSP lemon juice
  • 3 TBSP good olive oil
  • 1 tsp mustard (recipe for home made mustard below)
  • 1 tsp sweetener of choice (honey / maple syrup)
  • chili flakes, optional
  • sea salt and pepper, if needed
  • subheading: For the kale pesto:
  • 4 to 5 big kale leaves, stalks removed
  • 1 cup cashews
  • ⅓ cup pine nuts
  • ⅓ cup olive oil
  • 1 garlic clove
  • 5 TBSP lemon juice
  • sea salt and pepper, to taste
  • chili flakes, optional
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