Minty Watermelon Salad

Italian Salad with Lemon Vinaigrette

Crunchy Spinach Salad

Crunchy Vegetable Salad

Crunchy Lettuce Salad

Lemony Chicken Salad

Crunchy Tossed Salad

Crunchy Apple Salad

Garden Salad with Lemon Dressing

Lemon Artichoke Romaine Salad

Crunchy-Style Chicken Salad

Lemony Caesar Salad

Crunchy Romaine Strawberry Salad

Crunchy Waldorf Salad

Crunchy Apple Mixed Greens Salad

Lemony Garbanzo Salad

Pesto Quinoa Salad

Garden Pesto Pasta Salad

Home Dishes & Beverages Salads Fruit Salads

Crunchy Lemon-Pesto Garden Salad

Name: Crunchy Lemon-Pesto Garden Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Ingredients: 5 tablespoons prepared pesto; 1 tablespoon lemon juice; 2 teaspoons grated lemon zest; 1-1/2 teaspoons Dijon mustard; 1/4 teaspoon garlic salt; 1/4 teaspoon pepper; 2-1/2 cups thinly sliced yellow summer squash; 1-3/4 cups thinly sliced mini cucumbers; 3/4 cup fresh peas; 1/2 cup shredded Parmesan cheese; 1/4 cup thinly sliced green onions; 5 thick-sliced bacon strips, cooked and crumbled

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

Updated: Nov. 02, 2023

I love using fresh vegetables straight from the garden to prepare this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best yet, the salad is easily adaptable—any fresh veggie from the garden can be put in with delicious results. —Carmell Childs, Orangeville, Utah

Crunchy Lemon-Pesto Garden Salad Recipe photo by Taste of Home

Ingredients

5 tablespoons prepared pesto
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2-1/2 cups thinly sliced yellow summer squash
1-3/4 cups thinly sliced mini cucumbers
3/4 cup fresh peas
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced green onions
5 thick-sliced bacon strips, cooked and crumbled

Directions

In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.

Nutrition Facts

3/4 cup: 159 calories, 11g fat (3g saturated fat), 13mg cholesterol, 586mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Crunchy Lemon-Pesto Garden Salad

Ingredients

Directions

Nutrition Facts

More from Taste of Home