Eosinophilic Esophagitis Friendly Basil-Pesto Arugula Salad
Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels restaurant-worthy but comes together in minutes. The pesto skips the usual pine nuts and parmesan entirely — instead, tiger nut flour gives it body and a subtle nuttiness without any of the common triggers that make traditional versions off-limits. A slow stream of good olive oil and a hit of fresh lemon juice pull everything into a thick, spoonable paste that clings beautifully to every leaf. Crisp radishes and cool cucumber slices add texture and freshness, making each bite feel light but satisfying. The whole salad gets dressed twice — first with a simple lemon-and-oil toss, then with generous spoonfuls of that herby pesto — so the flavor is layered and bold without being heavy. It's the kind of dish that proves eating around strict dietary needs doesn't have to mean settling for something boring.
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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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