Spring Salad With Wild Garlic Pesto Dressing

Pesto can be the perfect dressing for a healthy salad! If you are using good ingredients as herbs, olive oil, nuts or seeds, it´s full of secondary phytochemicals and essential unsaturated fats! Further, a mix of veggies and vegetables is perfect to meal prep as midweek lunch or dinner recipe. You could add perhaps some whole graine pasta, chickpeas, fried tofu or chicken to make it an all-in-one meal prep salad - then it´s not just a side dish! 

Servings: 2 (as side dish)
Time: 30 minutes

You need for the
…wild garlic pesto dressing:
30g wild garlic
2 garlic cloves
25g sunflower seeds
40ml olive oil
Juice of 1 very juicy lemon
1 tbsp agave syrup
Salt and pepper

…salad:
250g mushrooms 
100g frozen peas
100g tomatoes
100g reddish 
1 tbsp olive oil

How to make:
1. For the wild garlic pesto dressing: blend wild garlic (without stem), sunflower seeds, lemon juice, olive oil, agave syrup, garlic, salt and pepper in a strong mixer until it´s creamy and smooth as possible.
2. For the salad: fry your mushrooms with some olive oil in a frying pan for abou 10 minutes, cook your peas in hot water for about 2-4 minutes , cut tomatoes and reddish into smaller pieces. I like to quarter them if they are not too big. 
3. Mix veggies and pesto in a bowl together. Dig and enjoy!