Green Veggie Nut-Free Avocado Pesto Plate
by Emily Day
This vegan, gluten-free, nut-free and soy-free dish is a perfect healthy green dish for those with allergies or on an allergy elimination diet. The lemon in the pesto gives it a delicious zesty kick whilst the lentils and kidney beans ensure you get a hearty dose of protein.
Serves 4
Ingredients
- 1 cup cooked kidney beans
- 1 cup beluga lentils
- 1 1⁄2 lb zucchini coins
- 4 oz spinach
For the pesto:
- 1⁄2 large avocado
- 1⁄2 tablespoon garlic clove minced
- 2 tbsp extra virgin olive oil
- 1⁄4 cup water
- fine grain sea salt to taste
- 2 tbsp fresh lemon juice
- 2 1⁄4 oz basil leaves
Directions
Rinse and drain lentils using a sieve. Add to a medium pot along with 3 cups of water. Bring to a low boil and then reduce heat to low-medium and simmer uncovered for 25–40 minutes. When lentils are tender, remove from heat and drain water if necessary.
Sauté the zucchini in a skillet with a bit of oil, salt, and pepper for about 5–10 minutes, or until much of the water has cooked off. Add a few handfuls of spinach into the skillet and cook until wilted.
To prepare the pesto dressing: Add all pesto ingredients into a food processor and process until smooth, stopping to scrape down the bowl as necessary. Adjust salt to taste.
To assemble: Toss the kidney beans and lentils together in one pot and season with salt and pepper. Portion onto plates followed by the zucchini and spinach mixture. Now spoon on a generous amount of pesto and serve!
Image credit: Nataliya Arzamasova