Broccoli Pesto White Bean Salad
```A nourishing chopped salad packed with 10 plants — white beans, kale, broccoli, sun-dried tomatoes, and hemp seeds tossed in a vibrant homemade broccoli pesto. Great for meal prep, lasts up to 5 days.
Yield: 4 servings
Nutrition
Nutrition values not specified.
Ingredients
Chopped Salad
- Two 15-oz cans navy, great northern, or cannellini beans, drained and rinsed
- 2 cups kale, finely chopped, packed
- 1 1/2 cups broccoli, finely chopped
- 1/2 cup sun-dried tomatoes, finely chopped
- 1 1/4 cups broccoli pesto (recipe below)
- 3 tbsp shelled hemp seeds
Broccoli Pesto (yields about 1 1/4 cups)
- 3 tbsp raw walnuts, chopped (or pine nuts)
- 1 cup broccoli, finely chopped
- 1 cup basil leaves, packed
- 1 lemon, juiced (about 3 tbsp)
- 2 tbsp nutritional yeast
- 2 tbsp red wine vinegar
- 2 tbsp warm water
- 1 garlic clove, peeled
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/3 cup olive oil
Instructions
- Make the broccoli pesto: in a food processor or blender, process the walnuts, broccoli, basil, lemon juice, nutritional yeast, red wine vinegar, water, garlic, salt, and black pepper until smooth, 45 to 60 seconds. Scrape the sides, then continue processing and slowly pour in the olive oil until fully incorporated.
- Add the beans, kale, broccoli, and sun-dried tomatoes to a large bowl. Add the broccoli pesto and toss to evenly combine.
- Sprinkle the hemp seeds over top and serve. If meal prepping, separate into 4 sealed containers and store in the refrigerator for up to 5 days.