Farmer John Pesto Garden Salad
Servings: 6 servings
Every summer gardens everywhere are bursting with fresh produce ready to be harvested. Our favorite way to enjoy it is this Farmer John Pesto Garden Salad.
Ingredients
- 2 Ears of Sweet Corn
- 1/2 Pound Green Beans
- 1 Medium English Cucumber sliced
- 2 Cups Grape Tomatoes sliced in half
- 1-2 Large Avocados chopped
- 1/3 Cup Sliced Red Onion
- 1/3 Cup Pesto
- 3 Slices Bacon cooked and chopped *optional
- Salt and Pepper to Taste
Instructions
- Fill a large bowl with ice water.
- Set aside.
- Place the corn in a large pot and fill until just covered with water.
- Add a few pinches of salt and bring to a boil on medium high heat.
- Cook for 5-7 minutes or until the corn looks vibrant in color and the kernals are tender.
- Place the corn directly into the ice bath.
- Place the green beans into the pot of water and bring back to a boil for 3-5 minutes and then place in the ice bath, adding more ice if necessary.
- Drain both veggies.
- Alternately, grill the corn, turning occasionally over medium heat until charred in places.
- Remove from grill.
- Cut the corn from the cob and chop the beans in half.
- Once totally cool, add all of the veggies to a large bowl and toss with the pesto.
- Season with salt and pepper to taste and sprinkle with bacon.
- Serve immediately, or if you need to wait, do not yet add the onion, avocado and bacon. Add those right before serving. If you need to prepare a day ahead just keep the pesto out as well and toss before serving.
Notes
Salads do not store well, but if you have left overs, cover well and keep refrigerated for 1 day
Nutrition Facts
Farmer John Pesto Garden Salad
Amount Per Serving (1 g)
Calories 232
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Polyunsaturated Fat 12g
Cholesterol 9mg3%
Sodium 223mg10%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 5g6%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.