Basil-Pesto Salad

13 30 281
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Basil-Pesto Salad
Health Rating
A healthy salad with a delicious, creamy basil pesto dressing.


1/4 cup Basil pesto (BioItalia)
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.
1/4 tsp 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. Take 1/4 cup of the basil pesto *see notes, and put it in a bowl with the 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 layering on a plate with the raddichio, 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. 

Nutrition Facts

Per Portion

Calories 281
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

Vegetables 10.5

Energy sources



Quick Tips:

Pesto: Bioitalia is a great organic pesto option, or buy a basil pesto in your grocery store.

Dairy-free: Alternatively, search for a dairy-free pesto in your local health food store or the health aisle at your local grocery store. For a full-dairy-free version, use coconut or almond milk yogurt instead of full fat-free. 

For a vegan version, swap out the yogurt with non-dairy yogurt, and the mayonnaise with Vegenaise. 

To add some protein, add chicken breast, flank steak, tofu steak, tempeh, edamame or roasted chickpeas. 

Recipe from: