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Pesto Arugula Salad
Pesto Arugula Salad
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Ingredients
- 2 cups basil leaves
-
1 teaspoon Morton & Bassett Rainbow Peppercorns with Allspice grinder
-
½ teaspoon Morton & Bassett Garlic Powder
- ¼ cup parmesan cheese
- ¼ cup pine nuts
- ½ lemon, juiced
- 1 teaspoon salt
- ¼ cup olive oil
- 4 cups baby arugula
- 1 avocado, diced
- ½ cup marinated artichoke hearts
- ½ cup Castelvetrano olives, torn apart
- ¼ cup white beans
Directions
To make the pesto, add basil, M&B Rainbow Peppercorns with Allspice, parmesan, pine nuts, lemon juice, and M&B Garlic Powder in a food processor. Process until chunky, add in olive oil slowly, and continue processing until well incorporated. Set aside.
In a large salad bowl, add arugula. Top with white beans, avocado, Castelvetrano olives, and artichoke hearts. Generously dress with pesto and top with additional lemon juice, pine nuts, and parmesan, if desired.