Brazil Nut Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that's bold, fresh, and genuinely satisfying. The trick to making raw collard greens actually enjoyable is the salt-and-massage technique — working the ribbons by hand breaks down their tough fibers until they turn silky and almost buttery in texture. The pesto leans on tiger nuts for body and richness, delivering that classic creamy nuttiness without any tree nuts in sight, which makes it a smart pick when you need to avoid brazil nuts or other common nut allergens. Turmeric and ginger give the blended sauce a warm, slightly earthy depth that plays beautifully against the brightness of fresh basil and lemon juice. Everything comes together in one bowl with a thorough toss, and the whole thing can be made ahead — the greens just keep getting more tender as they sit. A final squeeze of lemon and a handful of fresh parsley bring it all to life right before serving. It's the kind of salad that converts skeptics.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!