Strawberry Jicama Salad with Cilantro Pesto and Pine Nuts

Dressing:
4 teaspoons fresh-squeezed lime juice
2 tablespoons chopped cilantro
1 garlic clove, minced
2 teaspoons finely chopped red onion
4 teaspoons extra-virgin olive oil
Salt and pepper, to taste

Salad:
1/2 cup sliced fresh strawberries
2 cups spinach
1 cup finely grated jicama
½ cup sliced pine nuts (or almonds)

Potluck Kelp Noodles

2 cups fresh basil
6 garlic cloves
1/2 cup pine nuts
1/2 cup extra virgin olive oil
1 teaspoon sea salt

Process in food processor until smooth. Toss with:

3 bags raw sea tangle kelp noodles, drained and pulled apart
1 cup fresh raw peas
1 cup cherry tomatoes, halved

Pesto Tapenade Spread

1/2 cup kalamata olives
1 tablespoon pine nuts
1/2 cup walnuts
1 medium tomato, diced
1/4 cup - 1/2 cup olive oil
sea salt and pepper to taste

Blend all in food processor until smooth. Check seasoning. (You could add fresh basil for a traditional pesto flavor.)
Serve on flax crackers and breads or as a salad topping.