CHOPPED BROCCOLI PESTO WHITE BEAN SALAD

• portions: 4 servings
• temps actif: 25 minutes
• temps total: 25 minutes

Ingrédients

SALAD BASE:

two 15-ounce cans navy, great northern, or cannellini beans, drained and rinsed

2 cups finely chopped kale, packed

1 1/2 cups finely chopped broccoli

1/2 cup finely chopped sun-dried tomatoes

1 batch broccoli pesto (recipe below)

3 tablespoons shelled hemp seeds

BROCCOLI PESTO:

3 tablespoons chopped raw walnuts (or pine nuts)

1 cup finely chopped broccoli

1 cup basil leaves, packed

juice of 1 lemon (about 3 tablespoons)

2 tablespoons nutritional yeast

2 tablespoons red wine vinegar

2 tablespoons warm water

1 garlic clove, peeled

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/3 cup olive oil

Instructions

Make the broccoli pesto: In a food processor or blender, process the walnuts, broccoli, basil, lemon juice, nutritional yeast, red wine vinegar, water, garlic, salt, and ground black pepper until smooth, 45 to 60 seconds. Scrape the sides, then continue processing and slowly pour in the olive oil until fully incorporated.

Make the chopped salad: Add the beans, kale, broccoli, and sun-dried tomatoes to a large mixing bowl. Add the broccoli pesto and toss to evenly combine. Sprinkle the hemp seeds on top.

Separate into 4 sealed containers and store in the refrigerator for up to 5 days.