Pregnancy Friendly Basil-Pesto Arugula Salad
This vibrant green salad is exactly the kind of fresh, feel-good meal that hits differently when you're eating for two. Peppery baby arugula gets tossed with crisp radishes and cool cucumber, then coated in a bright, herby pesto that comes together in minutes in the food processor. The homemade pesto skips pine nuts entirely — using tiger nut flour instead for a subtly nutty body — which sidesteps one of the more common allergen concerns without sacrificing any richness. Fresh lemon juice runs through both the pesto and the dressing, keeping everything light and lively rather than heavy or oily. Garlic, basil, and good extra-virgin olive oil do the heavy lifting on flavor, so every bite feels satisfying and nourishing. It's the kind of salad that actually earns its place as a main, not just a side, and comes together fast enough for a weeknight without feeling like a compromise.
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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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