Vegan Broccoli Pesto Salad

vegan broccoli pesto salad recipe image

Vegan Broccoli Pesto Salad Recipe

SERVES 2

Ingredients

  • 2 broccoli heads
  • 1.5 tsp salt
  • 1 red onion, finely chopped
  • 20 cherry tomatoes, halved
  • 14 olives, halved
  • 4 tbsp pesto
  • 2 tbsp olive oil

Directions

  • Chop off the broccoli florets and discard the stalks.
  • Place the florets into a food processor and pulp until small.
  • Take out from the food processor and place into a bowl and massage in the salt for a few minutes using your hands, you’ll see the broccoli look like it’s got a cooked colour to it after a while.
  • Add all other ingredients and mix well.
  • Serve.

Vegan Broccoli Pesto Salad Chart
PER SERVING
  • Kcal: 528
  • Protein: 10.5g
  • Fats: 43.5g
  • Carbs: 18.1g
  • Fibre: 10.4g

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