Butter Bean Pesto Salad
A nutritious and delicious salad packed with fiber, iron, and protein. Perfect for a quick lunch or a light dinner.
Servings
Ingredients
Main Ingredients
- 1 bunch asparagus ends removed
- 2 medium potatoes diced
- 1.5 tbsp pesto Try our pesto recipe!
- 1.5 tbsp lemon juice
- 1 pinch sea salt flakes
- 2 cups arugula
- 200 g cherry tomatoes chopped in half
- 1.5 cups cooked butter beans
- ½ cup broccoli sprouts
- 2 tbsp red onions, finely diced
- 2 tbsp hemp seeds
Instructions
- Bring a pot of salted water to a rolling boil. Add the asparagus and cook for 3 minutes.
- Using tongs, remove the asparagus from the boiling water and immediately plunge them into a large bowl of iced water. Don't discard the boiling water. Let the asparagus cool down before draining.
- Add the diced potatoes to the same boiling water. Cook for 15 minutes or until they are fork-tender. Drain the potatoes and allow them to cool down or rinse them under cold water to expedite the cooling process.
- In a small bowl, mix together the pesto, lemon juice, and a pinch of salt to create the dressing.
- In a large salad bowl, combine the rocket, cherry tomatoes, cooked butterbeans, blanched asparagus, cooled potatoes, broccoli sprouts, finely diced red onions, and hemp seeds.
- Add the prepared pesto dressing to the salad. Toss everything together to combine. Adjust salt and pepper to taste. Enjoy your nutritious and delicious Butter Bean Pesto Salad!
Video
Nutritional Information - Per Serving
Calories 486kcal | Carbohydrates 76g | Protein 22g | Fat 13g | Sodium 237mg | Fiber 19g | Vitamin A 277IU | Vitamin C 69mg | Calcium 183mg | Iron 9mg