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  • Alison Elliott

Kale Salad with Pesto Dressing



1/2 c. Avocado, Greens, and Ramp Pesto (see recipe below)

1/2 c. Olive oil

Combine the pesto and olive oil and stir for 1 minute. Store in the fridge for1-2 weeks.

Ramp Pesto


1 c. Ramp bulbs (or onions)

1 c. Fresh spinach

2 c. Fresh kale

1 c. Olive oil

1/2 c. Parmesan cheese (or nutritional yeast)

1/2 c. Raw cashews

2 Avocados

1 tsp. Salt

1 tsp. Pepper

Combine all of the ingredients in a food processor and pulse for 5 minutes or until the pesto is creamy.



3 c. Kale (finely chopped)

1 Tbsp. Olive oil

3 Tbsp. Basil (finely chopped)

6 stalks of asparagus (chopped)

1 Avocado (sliced)

4 Ramp bulbs (sliced)

Place the kale in a bowl. Mix the basil into the kale. Use your hands to massage the kale and basil with the olive oil. Top the salad off with asparagus, avocado, and ramps. Enjoy with the pesto dressing.

Serving Size: 4

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