Servings: 4
Calories: 697kcal
Leave out the cheese and you have a delicious Vegan Salad, with Pesto, Butter Beans, Olives, and Greens
Ingredients
- ½ extra-virgin olive oil
- 3 tablespoons tomato - seeded and diced
- 3 tablespoons finely diced black olives - such as niçoise or kalamata
- 2 teaspoons grated lemon zest
- 3 cups frisée leaves or watercress sprigs - loosely packed
- 2 15 oz cans gigante beans, butter beans, or other giant white beans - rinsed and drained
- 1 cup sun dried tomatoes - diced
- ½ cup pesto
- 1 tablespoon balsamic vinegar
- Sea Salt and Ground Pepper
Instructions
- In a small bowl, whisk together the olive oil, fresh tomato, olives, and lemon zest
- Season this dressing with salt and pepper.
- Refrigerate to marinate for at least 2 hours or up to 3 days
- Bring to room temp before serving.
- Arrange the frisée in the middle of a serving bowl or 6 plates.
- Top with the beans and diced oven-dried tomatoes.
- Drizzle the black olive dressing over the salad
- Lightly drizzle a little basil pesto over the salad
- Lightly drizzle the balsamic vinegar over the salad
- Season with salt and pepper, and serve immediately.
Spa Index Kitchen Notes
If the cheese is omitted from the pesto, this could be converted to vegan. Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Serving | Calories: 697 kcal (35%) | Carbohydrates: 54 g (18%) | Protein: 21 g (42%) | Fat: 46 g (71%) | Vitamin A: 1200 IU (24%) | Vitamin C: 11.6 mg (14%)