Artificial Food Coloring Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both hearty and refreshing. The technique of working salt into the raw collard ribbons is the real secret here — it breaks down their tough, bitter edge and transforms them into something silky and deeply savory without any cooking required. Every ingredient in the pesto is whole and recognizable: fresh basil, garlic, tiger nuts, olive oil, lemon juice, and a warm whisper of turmeric and ginger. That matters a lot when you're trying to avoid the synthetic dyes that sneak into bottled dressings, jarred sauces, and even some store-bought pestos. Making the pesto from scratch in a food processor takes just a few minutes and gives you complete control over what goes into the bowl. The finished salad is bright green, boldly flavored, and holds up well in the fridge, making it a smart option for meal prep or a next-day lunch. A final squeeze of lemon and a handful of fresh parsley pull everything together beautifully.
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch collard greens (about 10–12 leaves), stems removed
- ½ tsp fine sea salt, plus more to taste
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ⅓ cup tiger nuts, roughly chopped
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For serving
- 1 tbsp fresh lemon juice, for finishing (optional)
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Stack the stemmed collard green leaves and roll them tightly lengthwise, then slice crosswise into thin ribbons about 1/4 inch wide. Transfer to a large mixing bowl, sprinkle with 1/2 tsp fine sea salt, and massage the ribbons firmly with both hands for 1–2 minutes until they darken, soften noticeably, and reduce in volume by about half.
- 2
Let the massaged collard greens rest for 10 minutes while you prepare the pesto.
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