Chopped Broccoli Pesto White Beans Salad
A fresh, protein-rich Mediterranean salad with bold pesto flavor and satisfying crunch.
This chopped broccoli pesto white beans salad is a modern Mediterranean favorite—crisp broccoli, creamy white beans, and a vibrant basil pesto dressing. It’s hearty enough to be a main, yet light and refreshing. Mild, non-spicy, and perfect for meal prep or your website content.
⏱ Time
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
🥦 Ingredients
Salad
2 cups broccoli florets, finely chopped
1 can (400 g) white beans (cannellini or navy), rinsed & drained
¼ cup red onion, very finely chopped
¼ cup cucumber or celery, finely chopped (for crunch)
¼ cup cherry tomatoes, finely chopped (optional)
2 tbsp toasted almonds or walnuts (optional)
Pesto Dressing
⅓ cup basil pesto (homemade or store-bought)
2 tbsp olive oil
1–2 tbsp lemon juice (to taste)
1 tbsp water (to thin, if needed)
Salt & black pepper, to taste
Optional add-ins (protein boost):
Shaved parmesan or crumbled feta
Boiled eggs, chopped
Grilled chicken or chickpeas
👩🍳 Instructions
1️⃣ Soften the Broccoli (Optional but Recommended)
Blanch chopped broccoli in boiling water for 60–90 seconds, then drain and rinse under cold water. This keeps it bright and tender-crisp.
2️⃣ Prepare the Dressing
In a small bowl, whisk pesto, olive oil, lemon juice, water, salt, and pepper until smooth and pourable.
3️⃣ Assemble the Salad
In a large bowl, combine broccoli, white beans, red onion, cucumber/celery, and tomatoes.
4️⃣ Dress & Toss
Pour pesto dressing over the salad and toss gently until everything is evenly coated.
5️⃣ Finish & Serve
Top with nuts or cheese if using. Let sit 10 minutes before serving for best flavor.
💡 Tips & Notes
Chop everything small and even for the best texture.
Blanching broccoli removes bitterness and improves digestion.
This salad tastes even better the next day.
❓ frequently Asked Questions FAQs
Can I eat it raw without blanching?
Yes, just chop broccoli very finely and massage it with a little lemon juice.
Is this salad vegan?
Yes—if pesto is dairy-free or made without cheese.
How long does it keep?
Up to 3 days refrigerated in an airtight container.
🧮 Nutritional Information
Calories: 260–300 kcal
Protein: 12–15 g
Carbs: 20–24 g
Fat: 14 g
Fiber: 7–8 g