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plantbaes
By plantbaes

Butter Bean Pesto Salad

6 steps
Prep:10minCook:18min
A nutritious and delicious salad packed with fiber, iron, and protein. Perfect for a quick lunch or a light dinner.
Updated at: Thu, 25 Apr 2024 04:40:17 GMT

Nutrition balance score

Great
Glycemic Index
55
Moderate
Glycemic Load
39
High

Nutrition per serving

Calories455.6 kcal (23%)
Total Fat11.7 g (17%)
Carbs70.6 g (27%)
Sugars11.7 g (13%)
Protein22.9 g (46%)
Sodium170.8 mg (9%)
Fiber18.3 g (65%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Bring a pot of salted water to a rolling boil. Add the asparagus and cook for 3 minutes.
Step 2
Using tongs, remove the asparagus from the boiling water and immediately plunge them into a large bowl of iced water. Don't discard the boiling water. Let the asparagus cool down before draining.
Step 3
Add the diced potatoes to the same boiling water. Cook for 15 minutes or until they are fork-tender. Drain the potatoes and allow them to cool down or rinse them under cold water to expedite the cooling process.
Step 4
In a small bowl, mix together the pesto, lemon juice, and a pinch of salt to create the dressing.
Step 5
In a large salad bowl, combine the rocket, cherry tomatoes, cooked butterbeans, blanched asparagus, cooled potatoes, broccoli sprouts, finely diced red onions, and hemp seeds.
Step 6
Add the prepared pesto dressing to the salad. Toss everything together to combine. Adjust salt and pepper to taste. Enjoy your nutritious and delicious Butter Bean Pesto Salad!
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