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The glorious green goodness of pesto perfection. Fresh, vibrant and as colorful as it is tasty, this dish knows how to pose for your foodie spam happy snaps! Fun and easy to make, it’s the ideal meal to star in a lovely looooong lunch. Sharing this stunning roasted vegetable salad with good friends is a memory-maker.



  • ​2 zucchini, cut into cubes
  • 10 cherry tomatoes, halved
  • 1 tsp dried oregano
  • 2 tsp olive oil
  • 10 olives, pitted
  • 1 onion, diced
  • 1 avocado, peeled and cubed
  • Handful mixed greens

For the Pesto

  • 2 cups fresh spinach
  • A few basil leaves
  • 2 garlic cloves
  • 1 tbsp nutritional yeast
  • 1 tbsp pine nuts
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • Hemp hearts, toasted walnuts – to garnish


Preheat the oven to 175C/356F. Line a baking sheet with parchment paper and add the cubed zucchini and cherry tomatoes. Drizzle with olive oil, add the oregano and mix to coat evenly. Roast for 20 minutes. Meanwhile, prepare the pesto. Add the basil, spinach, pine nuts, garlic, nutritional yeast and salt into the food processor and pulse a three or four times to obtain a crumble. Process more, adding the oil gradually. Add the lemon juice and pulse two more times, then transfer the pesto into a jar. Assemble the salad in a bowl, layering the mixed greens, avocado, onion and olives, and the roasted vegetables on top. Drizzle two tablespoons of pesto, garnish with hemp hearts and walnuts, mix and serve warm.

  • Category: Salads


  • Serving Size: 2
  • Calories: 637
  • Fat: 48.1
  • Carbohydrates: 12.6
  • Protein: 14.6

Keywords: vegan keto salad, veggie salad, keto salad