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