Chopped Broccoli Pesto White Bean Salad
This vibrant salad combines crisp chopped broccoli, creamy white beans, and a bright basil pesto dressing for a perfect Mediterranean balance. The pesto ties everything together with nutty, lemony, and herby richness — no mayo, no spice, just pure flavor and freshness.
⏱ Time
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Ingredients
For the Salad
2 cups fresh broccoli florets, finely chopped (or pulsed in a food processor)
1 can (15 oz) white beans (like cannellini or navy beans), drained and rinsed
½ cup cherry tomatoes, halved (optional)
¼ cup red onion, finely diced
¼ cup toasted almonds or pine nuts, chopped
2 tbsp grated Parmesan or feta (optional, for topping)
Salt and black pepper, to taste
For the Pesto Dressing
1 cup fresh basil leaves (packed)
¼ cup extra-virgin olive oil
2 tbsp lemon juice (freshly squeezed)
2 tbsp grated Parmesan cheese
1 small garlic clove
1 tbsp toasted pine nuts (or almonds)
1–2 tbsp water, as needed to thin
Salt and pepper, to taste
Instructions
1. Prepare the Broccoli:
Blanch chopped broccoli in boiling salted water for 1 minute, just until bright green and slightly tender.
Drain and immediately rinse under cold water. Pat dry thoroughly.
2. Make the Pesto Dressing:
In a blender or food processor, combine basil, olive oil, lemon juice, Parmesan, garlic, and nuts.
Blend until smooth, adding 1–2 tablespoons of water to reach desired consistency.
Season with salt and pepper to taste.
3. Assemble the Salad:
In a large bowl, combine blanched broccoli, white beans, red onion, and cherry tomatoes.
Pour pesto dressing over the top and toss gently to coat evenly.
4. Finish and Serve:
Sprinkle with chopped nuts and extra cheese if desired.
Serve immediately or chill for 20 minutes before serving for best flavor.
Notes & Tips
You can substitute basil with baby spinach + parsley for a milder pesto.
Add avocado for creaminess or cooked farro/quinoa for extra heartiness.
Keeps well in the fridge for up to 3 days — ideal for meal prep.
For a dairy-free version, skip the Parmesan and add a teaspoon of nutritional yeast instead.
Nutrition information
Calories: ~320 kcal
Protein: 12 g
Fat: 18 g
Carbs: 26 g
Fiber: 8 g
Sugar: 3 g
Sodium: moderate