Vegan Pesto Salad with Sundried Tomatoes & Artichokes

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One of my favorite recipes to date. I love these three ingredients: pesto, sundried tomatoes and artichoke hearts. They’re my must-have vegan pizza toppings if it’s going to be anything worthy of five stars.

My homemade vegan pesto recipe is quick and easy to make. You can purchases sundried tomatoes at the store or dehydrate some yourself. Same goes for the artichokes; boil them fresh or buy the marinated, ready-to-go kind.

For a heartier meal, this recipe also tastes great if you replace the lettuce leaves with quinoa! (Whhhhhhaaattttt? Two recipes in one?! You’re so awesome, Stacey.) <—Shucks, guys.

You’ll undoubtedly have leftover pesto, so you can switch things up for tomorrow’s pesto dish if you fancy!

Ingredients:

1/2 head lettuce, vegan pesto, 1 raw tomato, 1/4 c sundried tomatoes, 1/8 c chopped boiled artichoke hearts, chopped walnuts, balsamic vinaigrette, 1/2 lime

Serves: 2 people

Directions:

  1. Whip up the vegan pesto.
  2. Throw together a bed of salad with the lettuce, sliced tomatoes, sundried tomatoes and artichokes. Drizzle a light amount of balsamic and squeeze half a lemon for some zesty flavor. Add some chopped walnuts.
  3. Serve, eat, enjoy!
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