“Everything In My Fridge Salad” Smothered In My Vegan Green Pea Pesto

“Everything In My Fridge Salad” Smothered In My Vegan Green Pea Pesto

The other night, I whipped up this EVERYTHING IN MY FRIDGE SALAD after my workout. TBH, I was really lazy. Basically, what went down is me standing in front of my fridge, throwing a bunch of DELISH veggies into a bowl & smothering them in my homemade vegan cheesy green pea pesto! The recipe for my pesto is here: Vegan “Cheesy” Creamy Nut-Free Green Pea Pesto a.k.a. More Pesto P(l)eas(e)!!

But get this… here’s a little tip: if you have a homemade or store-bought pesto that you LOVE but it’s too thick to use as a dressing, just thin it out by whisking it with some fresh lemon juice, raw organic apple cider or coconut vinegar. BAM: A DRESSING. IS MADE! So simple & so easy & a great way to make use of meal-prepped food in versatile & different ways!

Here’s what’s in my bowl:

It was so delicious & it’s such a great way to use any meal prepped roasted or sautéed veggies! The combination of crunchy veggies with the roasted flavour of the cooked ones is magical & don’t get me started about HOW CREAMY the pesto makes this salad. Keywords: it MAKES the salad!

INGREDIENTS:

  • 1/4 – 1/2 sugar-free cup caramelized mushrooms
  • 1/4 avocado, in chunks
  • 1/4 cup roasted sweet potato OR other starchy veggie of choice
  • 1 large endive, chopped
  • 8-10 cherry tomatoes, halved
  • 1 small cucumber, sliced
  • 1/3 cup chopped cilantro
  • 1 sautéed red bell pepper
  • 1/4 cup riced cauliflower
  • 1 tbsp. vegan green pea pesto
  • Juice from one lemon

TO MAKE:

  • Add all the salad ingredients to a large mixing bowl.

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  • Add the pesto & lemon juice to a small bowl & whisk until combined & liquidy.

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  • Pour the dressing over the salad, toss to coat the veggies & ENJOY! 🙂

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