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This healthy no-cook summer salad is bursting with bright basil pesto, crunchy cucumbers, creamy beans, and peppery arugula.


6 servings

Total time

20 minutes


Sides, Lunch


  • 2 oz basil
  • 2 oz arugula
  • ½ cup toasted pine nuts
  • ⅓ cup olive oil
  • 2 garlic cloves
  • 2 tablespoons nutritional yeast
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • zest and juice of 1 lemon
  • 2 cans cannellini beans (drained and rinsed)
  • 1 english cucumber (chopped into bite sized pieces)
  • 2 big handfuls of arugula
  • ⅓ cup plus 2 tablespoons pesto
  • ⅓ cup toasted pine nuts


  1. Add all the pesto ingredients into a blender or food processor. Blend until it becomes a thick sauce, scraping down the sides as necessary. Reserve 1/3 cup plus 2 tablespoons for the salad and place the rest in a lidded container. Store in the refrigerator for up to one week.
  2. Add the cucumber to a large bowl and add in a pinch of salt. Toss the cucumber and let them sit for 5 minutes. Add in the remaining salad ingredients and toss to coat. Serve with extra pepper and lemon if desired.
  3. View the recipe instructions at Catching Seeds

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