Low Sugar Basil-Pesto Arugula Salad
Bright, peppery arugula meets a deeply herby homemade pesto in a salad that feels both effortless and a little impressive. Every component here is built from whole, real ingredients — fresh basil, lemon juice, garlic, good olive oil — with absolutely nothing sweet snuck in anywhere. That matters more than you might think, because store-bought pesto and bottled dressings are notorious for hiding added sugars in places you'd never expect. The pesto gets its body from tiger nut flour instead of the usual pine nuts or parmesan, giving it a thick, spoonable texture that clings beautifully to the greens. Crisp radishes and cool cucumber slices add crunch and freshness, while a final hit of flaky sea salt pulls everything together. It's the kind of salad that works as a light lunch on its own or as a stunning side next to whatever you're already making for dinner. Toss it together right before serving and it's done in minutes.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup extra-virgin olive oil
- 3 tbsp tiger nut flour
- 2 cloves garlic, peeled
- 2 tbsp fresh lemon juice
- ¼ tsp fine sea salt
For the salad
- 5 oz baby arugula (about 6 cups loosely packed)
- 4 radishes, thinly sliced
- 1 cup cucumber, thinly sliced into half-moons
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- flaky sea salt, to taste
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Combine the 2 cups packed basil leaves, garlic cloves, tiger nut flour, 2 tbsp lemon juice, and fine sea salt in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the garlic is broken down.
- 2
With the processor running, stream in the 1/3 cup olive oil in a slow, steady pour until the pesto comes together into a thick, spoonable paste — it will be slightly textured, not completely smooth. Scrape down the sides and pulse once more to incorporate. Taste and adjust salt if needed.
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