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Beautiful Bean Salad Feat. Lion's Mane Pesto


We love this classy salad for special occasions, it's great for birthdays, BBQ's or pot-lucks as we move into the delicious warmer months of Spring! 


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.

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

Recipe by Heidi Flora


Core Ingredients

Other Ingredients

  • 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)
  • 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


Step 1

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

Step 2

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

Step 3

Pesto can be stored in the fridge for 3 - 5 days
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