Carrot and Radish Top Pesto and Spring Salad — Rainbow Plant Life
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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SaveIngredients
- Spring salad
- 1 pound baby potatoes or fingerling potatoes
- 1 bunch of asparagus
- Greens of choice (I used a mix of greens from the farmers market)
- 1 small bunch of radishes (reserve the tops for the pesto)
- 1 small bunch of carrots (reserve the tops for the pesto)
- 1/2 of a large avocado (reserve the other half for the pesto)
- 1 small bunch of fresh mint, leaves only (reserve a bit for the pesto)
- Carrot and Radish Top Pesto
- Tops from one small bunch of carrots
- Tops from one small bunch of radishes
- Leaves from 3-5 fresh mint sprigs
- 1/2 cup pine nuts (or other nuts of choice)
- 1 small shallot, peeled and roughly chopped
- 1/2 of a large avocado
- A few pinches of kosher salt and black pepper
- 1 small lemon, zested and juiced
- 1/4 cup extra virgin olive oil
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1280 % Daily Value *
- Total Fat: 98 g 151.02%
- Saturated Fat: 11 g 54.45%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 29 mg 1.22%
- Calcium: 86 mg 8.55%
- Potassium: 306 mg 8.74%
- Magnesium: 0 mg 0%
- Iron: 9 mg 50.61%
- Zinc: 0 mg 0%
- Total Carbohydrate: 93 g %
- Dietary Fiber: 15 g 61.68%
- Sugar: 7 g
- Protein: 19 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 5 g
- Vitamin A 20.26%
- Vitamin C 161.93%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat19
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch5
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total4 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total3 oz-eq
