Basil-Pesto Salad

13 30 266
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Basil-Pesto Salad
Health Highlights
A healthy salad with a delicious, creamy basil pesto dressing.


1/4 cup Basil pesto
2 anchovy Anchovy (minced)
1/4 cup Chives (chopped)
1 tsp Lemon juice
1 tsp Lemon peel (zest)
2 tbsp Mayonnaise, low fat
1/4 cup Plain yogurt, 1- 2% M.F.
1 dash Salt and pepper (to taste)
2 cucumber(s) Cucumber (sliced)
1 avocado(s) Avocado (cut into wedges)
1 head Radicchio (torn)
1 head Lettuce, romaine (torn)
1 endive(s) Belgian endive (torn)


  1. Combine pesto in a bowl with anchovy, chives, lemon juice, lemon zest, mayonnaise, plain yogurt, salt, and pepper. 
  2. Whisk everything together until thoroughly combined and you have a creamy pesto dressing. 
  3. Assemble the salad by slicing cucumber, and avocado and layer on a plate with the radicchio, romaine, and Belgian endive.
  4. Drizzle the salad with the creamy basil pesto dressing, serve and enjoy. Store the dressing in an air-tight container in the fridge for up to a week. 



  • Replace with a dairy-free pesto from your local health food store or the health aisle at your local grocery store. 
  • Use coconut or almond milk yogurt instead


  • Swap out the yogurt with non-dairy yogurt
  • Replace mayonnaise with veganaise

More protein

  • Add chicken breast, flank steak, tofu steak, tempeh, edamame, or roasted chickpeas. 

Nutrition Facts

Per Portion

Calories 266
Calories from fat 170
Calories from saturated fat 25.7
Total Fat 18.9 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 5.7 g
Cholesterol 4.9 mg
Sodium 186 mg
Potassium 1254 mg
Total Carbohydrate 21.5 g
Dietary Fiber 8.8 g
Sugars 7.0 g
Protein 6.7 g

Dietary servings

Per Portion

Vegetables 10.5

Energy sources