Today we made pesto summer salad

Hello again!

Well it’s been a busy week in the kitchen this week! Some amazing dishes being served up at dinner and lunch. My husband made me some pan con tomate for lunch yesterday and it was incredible (I’ll put the recipe for that up soon!) and today he has outdone the whole week with this amazing pesto bean salad, that combines all my favourite ingredients in such a flavoursome dish!

Today was one of those days that you feel rushed off you feet and constantly on the go. I feel like I’ve barely had the chance to sit down and my mind was all over the place (meditation is much needed!). I felt tired and just wanted to sit on the sofa, but my amazing husband promised me an amazing dinner and he didn’t disappoint! I saw him pulling out all my favourite ingredients and suddenly I was energized and excited to see what he was creating. My mood picked up and it was such a beautiful evening that we actually took our plates out into the garden area and ate in the evening sun. After filling myself with two portions of this salad, I began to cloud watch and clear my head! I can’t even begin to describe how much this helped clear my head and change my mood. Suddenly I had loads of energy and was laughing! So from now on this will be known as my “pick me up” salad!

The fresh pesto on top made the dish!

Ok so enough of me talking and lets get down to the recipe! This dish is super easy to put together and doesn’t require any baking or anything fancy- just some simple ingredients and a blender.

First wash the watercress and cut it into rough pieces (this will make up the bed of the salad). Then rinse the black beans and add to a bowl, along with chunks of tomato and strips of pepper.

Avo and peppper

Once you’ve got these ingredients together make up the dressing in a jam jar (we use old nut butter jars because you can shut the lid and shake it to mix it, plus if there’s too much you can leave it in the fridge to use another day!), add this dressing to the bean and tomato mix. Cut the avocado into chunks but leave on the side. Next you need to roast some pine nuts (YUM!), this is very simple to do… just put some pine nuts in a pan and mix often on medium heat until golden brown. You can then use these with some fresh basil to make the pesto and save the rest to sprinkle on top.

When making the dish, lay down the watercress first then the bean mix. Sprinkle on some avocado chunks (depends how much you love it!) and finally top it off with the two most important ingredients… the pesto and the roasted pine nuts! Serve and enjoy (possibly outside in the sunshine too!)

Dinner is served!


1 bag of watercress (washed and cut)

4 tomatoes (cut into chunks)

1 pepper (cut into strips)

2 avocados (cut into chunks)

1/2 cup roasted pine nuts

2 handfuls of fresh basil (washed)


Juice from 2 limes

5 tbsp olive oil

Pinch of salt

Fresh pesto

1/4 cup roasted pine nuts

2 handfuls of fresh basil (washed)

pinch of salt

3 tbsp olive oil

blend for a few seconds (leaving a rough texture)


Love A and K x


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