Chef Elyse H.C. AADP, Raw, Vegan, Gluten Free1 rinsed Kelp Noodles
2 ripe Avocados
1 C of fresh salad greens
1/2 C Olive Oil or more for desired consistency
1/4 C chopped fresh Basil
2 cloves of fresh garlic (minced)
1 tsp Himalayan Pink Salt
1 tsp Pepper
1. Mash avocado using fork in a large bowl with olive oil, salt, and pepper
2. Add basil and garlic then continue to mix and mash
3. Add Kelp Noodles and Salad Greens. Use your hands to massage the kelp salad mixture into the avocado pesto until well combined
We suggest Organic, nonGMO everything.
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Comments
That is seriously a lot of oil—added to the healthy fat of the avocado. Seems like overkill and way too fat for this dish. I have to believe it would still be great without all the oil added. I think I will give it a try without it and see how it goes….