½ to 1 bunch kale washed, stems removed and leaves cut into 1-inch strips
½ cup cooked white quinoa
½ cup cooked farro
½ cup of broccoli coarsely chopped
½ of a cucumber sliced thin
1 cup of basil
½ cup of pine nuts
½ cup of extra virgin olive oil
2 cloves of garlic
2 tablespoons of nutritional yeast
½cup of roasted almonds, coarsely chopped
Juice of one lemon
1 teaspoon of Himalayan salt
DIRECTIONS
Place basil, pine nuts, garlic and nutritional yeast in a food processor, mix until coarsely chopped. Slowly drizzle in 1/4 cup of olive oil until the desired consistency is reached. (Save the remaining olive oil for the lemon vinaigrette.)
In a large bowl, combine the remaining ingredients except for the roasted almonds, olive oil, and lemon juice.
Add the pesto mix to the salad combination and toss until coated.
Whisk together the olive oil and lemon juice adding the salt to taste.
Drizzle lemon vinaigrette over salad and top with roasted almonds.
