Basil-Pesto Salad
| 13 |
30 |
262 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
15 min |
4
|
A healthy salad with a delicious, creamy basil pesto dressing.
Ingredients
|
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)
|
Instructions
- Combine pesto in a bowl with anchovy, chives, lemon juice, lemon zest, mayonnaise, plain yogurt, salt, and pepper.
- Whisk everything together until thoroughly combined and you have a creamy pesto dressing.
- Assemble the salad by slicing cucumber, and avocado and layer on a plate with the radicchio, romaine, and Belgian endive.
- 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.
Notes:
Dairy-free
- 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
Vegan
- 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
262
Calories from fat
168
Calories from saturated fat
25.7
Total Fat
18.6 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
180 mg
Potassium
1234 mg
Total Carbohydrate
21.7 g
Dietary Fiber
9.6 g
Sugars
7.2 g
Protein
6.7 g
Dietary servings
Per Portion
Energy sources
