1Tbspwhite balsamic vinegar15 g--ideally a fruit infused like my favorite lemon or peach by Baker and Olive
Handful of fresh basilchopped (15-20 g)
Good pinch of kosher salt and Pepper to taste
Add everything to a bowl and combine well. Serve immediately. Add extra vinegar to taste. If you’re not worried about the fats, add another tablespoon of pesto or a tablespoon of olive oil!
*I use and love the vegan kale pesto from Trader Joe’s which is 18 fat for a full ¼ cup. So our 1 Tbsp portion adds 4.5 fat to this whole salad. Feel free to use any store bought pesto and adjust your macros if you want or need!This salad makes a beautiful side to any grilled chicken, steak, burgers, or fish! I love to toss my portion with grilled chicken and arugula to bulk it up into a huge salad. Add some extra vinegar or balsamic glaze. MFP: Lillie eats and Tells Chopped peach caprese salad