Gluten Free Pesto Bean-Topped Salad Recipe
Updated Feb 15, 2021, Published Jan 01, 2018
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Enjoy a creative use of pesto in this vibrant salad. The veggies are not only colorful, but antioxidant-rich, too.
Gluten Free Pesto Bean-Topped Salad Recipe
Ingredients
For the dressing:
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon plain liquid stevia, or to taste
- 1 teaspoon gluten-free Dijon mustard
- Juice of 1 medium lemon, about ¼ cup
- Kosher or fine sea salt, to taste
For the Pesto Beans:
- 1 cup raw walnut halves or pieces
- 2 tablespoons extra-virgin olive oil
- 1½ ounces fresh basil leaves
- 1 large garlic clove, chopped
- ¼ - ½ teaspoon kosher or fine sea salt, to taste
- ¼ cup water, if needed
- 2 cups cooked navy or Romano beans, well drained
For the salad:
- 4 cups microgreens or baby mixed greens
- 1 small bunch lacinato, dinosaur kale, shredded (about 2 cups)
- 1 large carrot, grated
- 1 cup grape tomatoes
- 1 medium avocado, sliced
- ½ cup sunflower or other sprouts, optional
- 2 tablespoons hemp seeds, hemp hearts
Instructions
- Make the dressing: Whisk all ingredients in a small bowl and set aside.
- Make the Pesto Beans: In the bowl of a food processor, whir all the ingredients together except the beans until almost smooth (it should still be a bit chunky). Scrape the pesto over the beans in a medium bowl and toss gently until the beans are coated. Set aside.
- Assemble the salad: In a large bowl, toss the greens, kale, carrot, and tomatoes with the dressing. Divide the mixture evenly among 4 plates or bowls. Top each salad with ¼ of the avocado slices, then ¼ of the bean mixture. Sprinkle each with ¼ of the sprouts, if using, and ¼ of the hemp seeds. Serve immediately.
Nutrition
Calories: 617kcalCarbohydrates: 41gProtein: 20gFat: 44gSaturated Fat: 5gSodium: 635mgPotassium: 1057mgFiber: 13gSugar: 3gVitamin A: 5410IUVitamin C: 40.9mgCalcium: 161mgIron: 5.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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