Lemon Pesto Salad

Mix and match your favorite veggie toppings for a crispy refreshing meal. You can also interchange chic peas for grilled chicken, fish or navy beans for a nice lean protein. But no matter the foundation, the dressing really shines in this salad. The lemon, parmesan and basil are a natural match and will spark with every bite.
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Servings 4


For the Salad:

  • 2 Romaine heads, chopped in bite sized pieces (or greens of choice)
  • 1 large or 2 small tomatoes, chopped
  • 2/3 of a cucumber, chopped
  • 1/2 of a bell pepper, chopped
  • 1/2 of a small onion, chopped or sliced
  • 1 cup chic peas, rinsed and drained (or protein of choice)
  • Ground pepper, to taste

For the Dressing:

  • 2 Tbsp olive oil
  • 1/2 cup packed basil leaves
  • 1 lemon, juiced
  • 1-2 Tbsp water
  • 2 Tbsp pine nuts or almonds
  • 1 Tbsp parmesan cheese
  • 1 Tbsp dijon mustard


  • Prepare the salad ingredients and divide evenly in 4 separate bowls for serving. To prepare the dressing, add all dressing ingredients to a blender or food processor and process until combined. Thin as necessary with additional water if desired. Drizzle 1-2 Tbsp over each salad and add fresh ground pepper just before serving.
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