Nightshade Free 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 entirely, using tiger nut flour instead to create a thick, spoonable paste with a subtly earthy richness that clings beautifully to every leaf. Thin-sliced radishes and cool cucumber half-moons add crunch and freshness, while a final hit of flaky sea salt and torn basil makes the whole bowl pop. Avoiding nightshades can quietly complicate salads more than people expect — no tomatoes, no peppers, no paprika-spiked dressings — but this one is naturally built around ingredients that are bold and satisfying without any of those usual go-tos. The lemon juice does the heavy lifting that vinegar or tomato-based dressings typically handle, keeping everything bright and lively. Dress it right before serving so the arugula stays crisp and the pesto keeps its gorgeous green color.
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!