RECIPE CARD: Lemon Herb Pesto Salad (Printable)
Fresh parsley, basil, and lemon give this dairy-free pesto bowl a bright flavor. White beans, grilled vegetables, and fresh greens make it a satisfying vegan lunch or dinner.
Servings: 4 Servings
Calories: 205kcal
Ingredients
Lemon Herb Pesto
- 1 cup fresh parsley leaves
- 1 Tablespoon fresh basil leaves
- 3 Tablespoons walnuts
- 2 tsp garlic cloves, minced
- ½ tablespoon salt
- 1 Tablespoon lemon juice
- ⅛ cup nutritional yeast
- water, as needed
Grilled Vegetables
- 1 small cauliflower, broken into florets
- 1 orange bell pepper, sliced
- 1 asparagus bunch, trimmed
- 1 zucchini, cut into rounds
- 1 summer squash, cut into rounds
- garlic salt & pepper, to season and taste
Buddha Bowl
- 1½ cups white beans, canned, rinsed, and drained
- 2-3 Tablespoons lemon herb pesto
- Grilled vegetables
- Fresh salad greens
Optional Toppings: Fresh cherry tomatoes, baby carrots, snap peas, walnuts
Instructions
- Make the Lemon Herb Pesto: Add the parsley, basil, walnuts, garlic, salt, lemon juice, and nutritional yeast to a food processor. Process until combined, adding water gradually until the pesto reaches a smooth, spoonable consistency.
- Coat the White Beans: Toss the rinsed and drained white beans with 2–3 tablespoons of pesto.
- Prepare the Vegetables: Break the cauliflower into florets, slice the bell pepper, zucchini, and summer squash, and remove the woody ends from the asparagus. Season with garlic salt and black pepper.
- Grill the Vegetables: Grill over medium-high heat. Start with the cauliflower and bell pepper for about 15 minutes, then add the asparagus, zucchini, and summer squash. Continue grilling for about 15 minutes, or until tender with lightly charred edges.
- Assemble: Divide the fresh greens among four bowls. Add the pesto-coated beans, grilled vegetables, and optional toppings.
- Serve: Add extra pesto and walnuts if desired. Serve immediately.
Notes
- Add water to the pesto gradually so it doesn't become too thin.
- Dry the greens thoroughly before assembling.
- Don't overcrowd the grill or vegetables will steam instead of browning.
- Taste the pesto before serving and adjust the lemon or salt as needed.
- The pesto is smooth and coats the beans evenly.
- The cauliflower is fork-tender with lightly browned edges.
- The bell pepper is softened but still slightly crisp.
- The asparagus is bright green and tender-crisp.
- The zucchini and summer squash are lightly charred while holding their shape.
- Refrigerator: Store pesto, beans, vegetables, and greens separately for up to 4 days.
- Freezing: Freeze pesto for up to 3 months. Freeze cooked vegetables separately if desired.
- Make Ahead: You can prepare the pesto and vegetables up to three days in advance, then assemble the salad when you're ready to eat.
Nutrition
Serving: 4servings | Calories: 205kcal | Carbohydrates: 31g | Protein: 14g | Fat: 5g | Fiber: 10g | Calcium: 160mg | Iron: 4.8mg