While it might be grilling season year-round, here in Florida, grilling season is officially here. What better way to celebrate than with beautiful grilled veggies? Zucchini and White Bean Pesto Salad is the perfect side for any grilled feast.
This easy dish combines a pantry staple with a handful of fresh, seasonal ingredients. Whether you’re looking for a fun side dish or want to turn a salad into a main, this colorful salad is sure to please.
Texture and Flavor
Throwing together an elegant salad shouldn’t be complicated. When you think about how textures and flavors play together, you can find instant inspiration. Zucchini and White Bean Pesto Salad delivers with every bite.
Zucchini seems to be one of those universally loved and always available produce. Especially in the summer when the rain helps zucchini grow like crazy, you’ll find verdant stacks of it at your local farmer’s markets and grocery stores. The lightly sweet summer squash is delicious on it’s on, but also takes on other flavors.
While I used grilled zucchini for this recipe, adding a layer of smokiness, you can also use roasted, fried, or even air-fried zucchini with this. And leftover grilled zucchini? This is the perfect way to give it a complete makeover.
I always have cans of beans stocked in my pantry, as well as pesto. Both of these pantry pulls bring texture and flavor to this dish. The cannellini beans add a little creaminess as well as richness to each bite as well as giving this salad a boost of protein. This is an ideal dish to serve up to vegetarians and meat lovers alike!
Fresh basil reinforces the herbaceous note of the pesto and brings its own unique sweetness. Feathery whisps of shaved parmesan cheese add the umami of savory, nutty, saltiness, tying everything together. Don’t be afraid to be generous with the parmesan!
Effortless Zucchini and White Bean Pesto Salad
Whether you’re using leftover grilled zucchini or cooking it up fresh, this colorful and bright dish comes together quickly. Pour a glass of wine, put on your favorite music, and let’s make a fun summer salad!
- Make sure your cannellini beans are well drained and rinsed.
- Add your zucchini and beans to a bowl along with a tablespoon of pesto. Toss to make sure they are thoroughly coated.
- Use a vegetable peeler to shave generous strips of parmesan over the top of your salad.
- Garnish with fresh basil.
Are you looking for more easy salad ideas? Make sure you check out my recipe for a Spring Brunch Board with Asparagus.
Baked Alaska Cake
- 1 9" loaf pan
- 1 package of Biscoff cookies crushed
- 4 tbsp butter melted
- 1 quart vanilla ice cream
- 1 quart strawberry ice cream
- 1 cup lemon curd
- 1 cup fresh raspberries
- 4 egg whites
- 3 tbsp powdered sugar
- Pinch of salt
- 1/4 cream of tartar
- Line a loaf pan with parchment paper or plastic film.
- Start by layering one of the ice cream flavors on the bottom of the loaf. Freeze for 10 minutes.
- Spread the lemon curd, sprinkle some crushed Biscoff cookies and fresh raspberries.
- Continue with the second layer of ice cream and freeze again for 10 minutes.
- In the meantime combine crushed Biscoff cookies with the melted butter.
- Spread the mixture on top of the frozen ice cream and pat down. Freeze the dessert overnight.
- To make the meringue whisk the egg whites using a handled mixer until fluffy. Add the cream of tartar pinch of salt and slowly incorporate the sugar one spoon at the time and beat until glossy peaks.
- Unmold ice cream on a plate and cover completely with the meringue, using the back of a spoon to make swirly peaks.
- Use a torch to toast the meringue or preheat the oven at 425F and bake the dessert and bake until golden brown.