Marinated Cauliflower Salad With Lemony Pesto

People in a hurry can use commercial pesto to make this salad. It can easily become a main course if one doubles the amount of legumes. Add artichoke hearts to this salad make it fancier.
Portions:8
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 large about 1 lb cauliflower, into small florets
  • 3 carrots julienned
  • 1 red pepper into strips
  • 1 19 oz can or 2 cups of cooked Lima beans drained
  • Lemon pesto
  • 1 cup fresh basil
  • ¼ cup pine nuts
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • ½ tsp. lemon zest
  • 1 clove garlic
  • Salt and pepper to taste

Instructies

  • Blanch the cauliflower and carrots by boiling or steaming for 5 minutes and then plunging them into ice water.
  • Drain.
  • Place vegetables (cauliflower, carrots, peppers) and beans in a salad bowl.
  • In a blender or food processor, mix together the remaining ingredients of lemon pesto until smooth.
  • Pour into the salad bowl and mix well.
  • Refrigerate several hours.
————————————————————————————————–
Recipe Category Salad

Translate »