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5 from 1 vote

Gluten Free Pesto Bean-Topped Salad Recipe

Prep Time20 mins
Course: Salad
Cuisine: American
Servings: 4 Servings
Calories: 617kcal
Author: Ricki Heller

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: 617kcal | Carbohydrates: 41g | Protein: 20g | Fat: 44g | Saturated Fat: 5g | Sodium: 635mg | Potassium: 1057mg | Fiber: 13g | Sugar: 3g | Vitamin A: 5410IU | Vitamin C: 40.9mg | Calcium: 161mg | Iron: 5.5mg