Gut Friendly Basil-Pesto Arugula Salad

Total time15 min

Prep time15 min

Cook time0 min

4.6

(7)

Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels both fresh and deeply satisfying. The pesto here skips the traditional pine nuts and parmesan entirely, using tiger nut flour instead to create a thick, spoonable paste that binds beautifully without any dairy or common allergens that can aggravate a sensitive gut. Crisp radishes and cool cucumber slices add crunch and hydration, while fresh lemon juice keeps everything light and lively. The whole thing comes together in one food processor and one salad bowl, which means less fuss and a faster path to the table. Arugula is a powerhouse green that supports digestion, and pairing it with olive oil and lemon helps your body absorb all those good nutrients. Toss it right before serving so the leaves stay perky and the pesto clings to every bite. This is the kind of salad that actually makes you excited to eat your greens.

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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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