Beautiful Bean Salad Feat. Lion's Mane Pesto

by Farley D April 17, 2020 1 min read

beansalad-recipe

We love this classy salad for special occasions, it's great for birthdays,Christmas or pot-lucks (or maybe isolation times hah!) The below quantities will serve around 4 as a side salad. This salad and pesto recipe are both plant-based, refined sugar-free and gluten-free, super healthy and very delicious.

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Thanks to our best mate and major babe, Heidi for this gorgeous recipe.


INGREDIENTS (BEAN SALAD)

1 cup green and white beans, blanched in salted boiling water until tender, trimmed and

cut into sticks on the diagonal
1 cucumber, sliced into ribbons using a mandoline
1 bunch watercress, plucked from the stalks and stalks discarded
1/2 cup nasturtium leaves (pick the young ones) or young wild rocket
edible flowers to garnish (we used rocket flowers)


METHOD

1. Artfully arrange your prepared vegetables into a gorgeous bowl or plate


INGREDIENTS (PESTO)

1⁄2 tbsp SuperFeast Lion’s Mane
2 cups fresh basil
1⁄4 cup olive oil
1⁄4 tsp salt
2 tbsp nutritional yeast
1⁄4 cup lemon juice
2 cloves garlic
1 tsp lemon zest


METHOD

1. Place all ingredients in a high-speed blender or food processor and process into a paste.

2. Store in the fridge for 3 - 5 days

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Check out Heidi Flora here Heidi Flora

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beansalad-recipe



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