This basil-pesto salad is addictive!

Published by Bat-El at July 2, 2018

Ingredients

1 head romaine lettuce, washed and chopped
2 cucumbers, cut into half-moons
3/4 cup cherry/grape tomatoes, cut in half
½ red onion, cut into half -moons
1 small red/ green pepper, cut in half &chopped
5-6 fresh button mushrooms, sliced
1 cup sweet organic corn from a can (or even fresh!)

For the dressing:

1 cup fresh basil leaves
1 handful fresh parsley
2 garlic cloves, peeled
1/3- 1/2 cup extra version olive oil

Note: Lemon, salt, and pepper will be added at the end! (read instructions)

1 fresh lemon, squeezed
Salt and pepper to taste

This colorful summer salad is by far one of my most favorite ways to enjoy fresh herbs! If you love the taste of fresh basil, or you just don’t know how to incorporate it into your dishes, then I highly encourage you to try this colorful nourishing salad. It is so refreshing and inviting that whenever there is a big party I make sure to serve it. The ingredients are pretty basic, so nothing is really too complicated. This salad should be enough for 2-3 people, but the dressing can last for a few more times! I keep the pesto in the fridge and add the rest of the ingredients right when I am ready to serve the salad. This way the color of the herbs stays bright and green.

Instructions

1). Place all the chopped vegetables in a big wide bowl.

2). Prepare the salad pesto by placing basil, parsley, garlic, and olive oil in a food processor. Let it work for a minute or two. Place in a glass container!

3). Whenever you are ready to dress the salad take about 2-3 Tbsp from the pesto and add it to the salad bowl along with 1 big freshly squeezed lemon and sprinkle salt and pepper to your taste. Mix very well and enjoy!