Beef Free Basil-Pesto Collard Green Salad
Massaged collard greens are one of those underrated salad bases that completely transform once you work a little salt into them — they go from tough and bitter to silky, deeply savory ribbons that hold up beautifully to a bold dressing. The homemade pesto here skips pine nuts in favor of tiger nuts, which bring a subtly sweet, nutty richness and blend into a sauce that's smooth with just enough texture to cling to every green ribbon. A hit of turmeric and ginger gives the pesto a warm, earthy backbone that you won't find in a jar from the store. Fresh basil, bright lemon juice, and good olive oil round everything out into something that tastes genuinely vibrant and a little unexpected. This is the kind of plant-forward salad that works as a light lunch on its own or as a standout side at a dinner where you want something green that actually earns its place on the table. It keeps well in the fridge, making it a smart prep-ahead option for busy weeks — the greens just get a little more tender overnight, which honestly isn't a bad thing.
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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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