Zesty Cauliflower and Lima Bean Salad with Lemon Pesto
Equipment
- large salad bowl
- blender or food processor
- Pot for blanching or steaming
- Ice water bath
Ingredients
- 1 large cauliflower about 1 lb, cut into small florets
- 3 carrots julienned
- 1 red pepper cut into strips
- 1 can 19 oz or 2 cups 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
Instructions
- Blanch the cauliflower and carrots by boiling or steaming for 5 minutes, then immediately plunging them into ice water to stop the cooking process.
- Drain well.
- In a large salad bowl, combine the blanched cauliflower and carrots with the red pepper strips and Lima beans.
- In a blender or food processor, combine the basil, pine nuts, olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
- Blend until smooth to make the lemon pesto.
- Pour the lemon pesto over the vegetables and beans in the salad bowl, and toss until everything is evenly coated.
- Refrigerate the salad for several hours to allow the flavors to meld.
- Serve chilled.
Notes / Tips / Wine Advice:
Wine Advice:
This vibrant salad pairs well with a light and crisp white wine such as Pinot Grigio or Sauvignon Blanc. Their acidity complements the lemony pesto while refreshing the palate between bites of the hearty salad.Nutritional Information
Calories: 200 kcal | Carbohydrates: 20 g | Protein: 8 g | Fat: 12 g | Fiber: 7 g | Sugar: 4 g