Turkey Free Basil-Pesto Arugula Salad

Total time15 min

Prep time15 min

Cook time0 min

4.6

(7)

This vibrant green salad is the kind of dish that looks like it took serious effort but comes together in minutes with just a food processor and a big bowl. Peppery baby arugula gets tossed with crisp radishes and cool cucumber slices, then dressed in a bold, herbaceous pesto that's built entirely from fresh basil, garlic, lemon juice, and olive oil. The clever swap here is tiger nut flour in place of the usual pine nuts or parmesan, which keeps the pesto thick and spoonable without any animal products or common allergens sneaking in. That makes it a genuinely clean option for anyone navigating a poultry-free table — no deli meat, no hidden broth, no shortcuts that could complicate things. The lemon juice does double duty, brightening both the pesto and the salad dressing so every bite tastes fresh and alive. A scatter of torn basil over the top right before serving is a small touch that makes the whole bowl look absolutely stunning. Serve it immediately while the arugula still has its bite and the pesto is glossy and fragrant.

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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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