Mediterranean Diet Friendly Basil-Pesto Arugula Salad
Fresh, vibrant, and built almost entirely from plants, this arugula salad is exactly the kind of dish that makes eating well feel effortless. The homemade pesto is the real star — blitzed together with packed basil, raw garlic, lemon juice, and a generous pour of extra-virgin olive oil, it comes out thick, spoonable, and deeply fragrant. Tiger nut flour stands in as the base that gives the pesto body, making it completely grain-free and a smart fit for anyone keeping things clean and whole-food focused. Peppery arugula, crisp radishes, and cool cucumber slices bring texture and brightness, while a simple drizzle of olive oil and lemon ties everything together before the pesto goes in. The Mediterranean approach to eating has always leaned on quality olive oil, fresh herbs, and vegetables doing the heavy lifting — and this salad checks every one of those boxes without any fuss. It comes together in one bowl with minimal cleanup, and the leftover pesto is genuinely useful all week long. Serve it immediately so the arugula stays lively, and don't skip the torn basil on top if you have it — it makes the whole thing look and taste like something from a sun-drenched terrace.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!