Sometimes inspiration for healthy dishes happen to me when I least expect it.

Like in the middle of vacation. In Maui.

In the middle of cocktails, in the middle of laying on the beach, in the middle of a great book.

You never know.

We had stopped at this roadside juice bar for a bite to eat to take to the beach. A raw, vegan, laid back kind of place that only my family thinks is a normal stop in the day. None of us are raw, vegan or even vegetarian eaters, but these types of places never disappoint {whether its for the people watching or the food, in my opinion}.

And so, there we were. Among the dreadlocks and natural fiber clothing, in our swim suits and sunglasses.

And, there it was.

A little pesto–macadamia nut kale salad that caught my eye. Raw. Vegan. Intense, as salads go. And yet, pretty damn refreshing looking after a morning of hiking in the warm weather. Yet light enough to lay in a bikini for the rest of the afternoon, if you know what I mean.

Let’s just say that I ate it–quickly and with no complaints. And then, just because I wanted to make sure; I went back and bought another one. And I ate that one too.

All in the name of research, of course. For you all.

So immediately, when I got home, you better believe that I tried to re-create that little plate of goodness. And then you also better believe that it’s what I’ve been eating for lunch almost everyday since.

Yes, it’s been almost 3 weeks. But who’s counting? [and- update from 2015. Make that 3 YEARS, not weeks].

Without the cheese, this pesto is a little bit lighter and cleaner for a lunch bite that tastes way more indulgent than it really is.

Plus kale automatically makes you feel good about yourself when you put it in your shopping cart.  And, once it’s made, it keeps in the fridge for a 3-5 days, making it perfect for big batch making and lunches on the go.

You really can’t go wrong here, is what I’m trying to say.

Want the breakdown? Watch my youtube video on how to make this salad perfectly (there’s a little tiny trick).

The Pesto Kale Salad

Makes 4 servings

1½ heads leafy green kale (not Italian/Lacinato/Dinosaur kale)

¾ cup raw cashews

1½ ounces fresh basil leaves, stems removed

3 tablespoons nutritional yeast

1 lemon, juiced

drizzle of olive oil

½ teaspoon sea salt

½ teaspoon pepper

Combine all ingredients except kale in a blender with a small bit of water. Wash kale well and discard the stems. Tear kale into bite-sized pieces, and place in a large bowl. Dry leaves with a paper towel or clean dish towel.

Drizzle with some olive oil and rub it into the leaves with your hands. Add the pesto and continue to do the same, trying to coat as many crevices in the kale as you can. Best when served cold.

Keeps well in the fridge for 3-4 days, and tastes best after marinating for a day to soften the leaves.

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!  And NEW: check out this little podcast workshop I created for you, called: Simply Real FOOD: Real food, finally explained. Check it out here!