Red Meat Allergy Friendly Basil-Pesto Arugula Salad
Bright, peppery arugula meets a vibrant homemade pesto in a salad that feels both effortless and genuinely impressive. The dressing comes together in a food processor — fresh basil, garlic, lemon juice, and a drizzle of good olive oil blended into a thick, spoonable paste that clings beautifully to every leaf. Tiger nut flour stands in for the traditional pine nuts or parmesan, making this a completely plant-based pesto that still delivers that rich, herby depth you're after. Thinly sliced radishes and cool cucumber add crunch and freshness, while a final hit of flaky sea salt pulls everything into focus. For anyone navigating a red meat allergy, the real challenge is often hidden animal-derived ingredients lurking in store-bought dressings and sauces — here, every component is straightforward and easy to verify. Toss it all together right before serving so the arugula stays lively and the pesto stays punchy. It's the kind of salad that disappears fast.
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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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