Savory Raw Pesto Salad

If you are making your own pesto at home, do not toast the pine nuts if you want this to be a 100% raw meal, and do not add cheese unless a raw product is available. You can usually find cheeses made from raw, unpasteurized milk at farmers markets or your local health food store.

The amount of pesto that you choose to use really depends on your personal preferences. I like to add about 1/4 cup to the whole salad. You can always top your own individual portion off with more, if you like.

 

You can also use this cheese for your garnish, or your favorite variety of raw cheese. If this is too soft to grate, just dice it into very small pieces instead.

 

If you can’t find escarole, choose whatever fresh, organic, in-season lettuce mix you want to use.
Servings
4servings
Servings
4servings
Ingredients
  • 3tablespoons extra virgin olive oil
  • 1tablespoon lemon or lime juice
  • Sea salt and freshly ground pepper to taste
  • 1 handful escarole lettucecleaned, dried and torn up into bite-sized pieces
  • 1 handful arugulawashed and dried well
  • Small handful purple cabbagesliced very thinly
  • 1/4cup shredded carrots
  • 1 avocadosliced half and cut lengthwise into thin slices, seed side down
  • 1/2 tomatocut in half and thinly sliced
  • 5 sundried tomatoes in oil or water, chopped(depending on your personal preference)
  • 1/4cup golden raisins
  • 1/4cup raw pesto
  • 1/4cup raw sunflower seeds
  • Handful of grated cheese, raw and unpasteurized
Instructions
  1. First, make the salad dressing. Combine olive oil, lemon or lime juice, salt, and pepper in a jar and put on the lid. Shake, shake, shake! Adjust ingredients to suit your taste. Set aside.
  2. Next, place the lettuce, arugula, cabbage, carrots, avocado, tomatoes and raisins in a large, non-reactive (i.e. not aluminum or copper) bowl.
  3. Dab dollops of pesto by the spoonful over the salad in various places over the top, and toss gently.
  4. Garnish with the sunflower seeds and cheese.
  5. Drizzle dressing on top.
  6. Toss one last time and serve immediately, while it’s still fresh and cool.