Kale Salad with Broccoli Pesto & Roasted Beet Hummus

 

Serves 2

 

Ingredients:

 

Kale Salad

1 cup lacinato kale, de-stemmed and sliced thin

2 scallions, sliced

1 small cucumber, diced

1 avocado, diced

handful of cilantro + parlsey, chopped

handful of roasted sunflower seeds

 

 

Broccoli Pesto

1 cup raw broccoli, broken into small florets

handful of fresh basil

juice of 1/2 a lemon

1/2 cup nuts of choice (I used 1/4 cup pistacios & 1/4 cup pine nuts)

2 cloves garlic

1/4 cup olive oil

¼ cup water

salt + pepper

 

Roasted Beet Hummus

½ cup cooked chickpeas, rinsed and drained

½ cup cooked cannellini beans, rinsed and drained

2 cloves garlic, chopped

1/3 cup chopped roasted beets

3 tablespoons lemon juice

3 tablespoons extra-virgin olive oil

salt + pepper

 

Instructions:

1. Make the pesto: Put 2 cups of water into saucepan and place over medium-high heat. Bring to a boil, then add the broccoli. Turn heat down to medium to get a simmer and cook for the broccoli until fork tender, about 3-4 minutes. Drain. Place all the other pesto ingredients aside from the olive oil and salt and pepper in a food processor. Add the broccoli. Start blending on a low speed while slowly adding in the olive oil. Blend until smooth. Season with salt and pepper.

 

2. Make the hummus: Place all ingredients aside from olive oil and salt and pepper in a food processor. Start blending on a low speed while slowly adding in the olive oil. Blend until smooth. Season with salt and pepper.

 

3. Place all salad ingredients in a large mixing bowl. Pour broccoli pesto over top and toss to combine. Plate the salad and serve the hummus on the side.  Can also be made as a wrap!

 

*Adapted from: http://www.mindbodygreen.com/0-17374/the-15-most-alkalizing-superfoods-5-delicious-ways-to-eat-them.html