Candida Diet Friendly Basil-Pesto Arugula Salad

Total time15 min

Prep time15 min

Cook time0 min

Candida Diet Friendly Basil-Pesto Arugula Salad

This vibrant green salad is bright, peppery, and packed with fresh flavor — the kind of dish that feels indulgent even though every single ingredient is working hard for your health. The homemade pesto is the real star here, built from two cups of fresh basil, garlic, lemon juice, and olive oil, then thickened with tiger nut flour instead of the traditional pine nuts or parmesan. That swap is what makes this pesto genuinely compatible with a candida-conscious approach, since tiger nut flour is a grain-free, low-sugar option that binds the sauce beautifully without any of the problematic ingredients found in classic versions. Baby arugula brings a natural bitterness that pairs perfectly with the herby, garlicky dressing, while cool cucumber and crisp radishes add crunch and freshness in every bite. The whole thing comes together in minutes — just pulse the pesto in a food processor, toss the salad with a little olive oil and lemon, then fold in a few generous spoonfuls of that gorgeous green sauce. It's the kind of salad you'll actually crave, not just tolerate, and it proves that eating with intention doesn't have to mean eating bland.

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
⅓ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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