Detox Pesto Salad | GF + V
Recipe type: Salad, Side
Cuisine: Vegan, Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: 1 large salad
This fresh green salad with a creamy pesto dressing will have you falling in love with salad. It's packed with healthy fats, fibre, protein, iron, calcium, and Vitamin's A and C. It's the perfect spring salad.
  • 3 cups mixed greens
  • 6 asparagus stalks, peeled or chopped
  • 2 scallion stalks, chopped
  • 3 dinosaur kale stalks, chopped
  • 4 Brussels sprouts, shaved
  • 1 field cucumber, peeled and chopped
  • 2-3 rapini stalks
  • ½-1 recipe avocado basil pesto*
  • Optional:
  • Avocado
  • Hemp seeds
  • Lemon wedges
  • Pink Himalayan salt and pepper, to taste
  1. To assemble the salad, make a bed out of the mixed greens on the bottom of a large salad bowl.
  2. Next, add in the asparagus, scallion, kale, Brussels sprouts, and cucumber.
  3. Flash fry the rapini stalks in a pan with oil. If you would prefer a raw salad chop the rapini instead. Place the rapini on top of the salad.
  4. Next, pour the avocado basil pesto on top of the salad and mix to incorporate.
  5. Top with any or all of the optional toppings.
*It depends how much dressing you would like for your salad. The link for the recipe is in the description above.
Recipe by Gillan Elizabeth at