Taken from Dr. Goldner’s.’s new cookbook, Goodbye Lupus Hello Delicious, this delicious salad offers up a very tasty pesto that can be used on any vegetable, including raw zucchini ‘noodles’. If you are on Hyper Nourishment, but not all raw, the vegetable also can be lightly steamed, and chilled if you choose. Use this on anything that you enjoy with rich tasting pesto. Note: In order to maintain the omega 3 fatty acids from the flax oil, it must be kept cool and eaten quickly.
Salad Ingredients:
2 cups asparagus, sliced on the diagonal
1 cup cherry tomatoes, whole or halved
1 avocado, finely sliced
Pesto Ingredients:
1/2 cup basil, lightly chopped
1 cup broccoli, small florets in order to measure
3 tbsp nutritional yeast
Salt and pepper to taste
5 Tablespoons of cold pressed flaxseed oil; may use less, I used 3 tablespoons and 2 T water
Cayenne & chili powder (optional)
Garlic, 1 small clove, optional: my addition, I used roasted garlic but fresh is fine too
Combine pesto ingredients in a food processor and pulse to desired consistency, Scraping down bowl as needed.
Combine asparagus and tomatoes, and some of the avocado with the pesto, and garnish with the rest. Serve and enjoy!
