Carrageenan Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both hearty and refreshingly bright. The massage step is the real magic here — working salt into the raw ribbons breaks them down into something tender and silky, a world away from the tough, bitter leaf you might expect. Instead of pine nuts, the pesto leans on tiger nuts for body and a subtle earthiness, blended with fresh basil, garlic, olive oil, and a warm hit of turmeric and ginger that makes the whole thing feel a little unexpected in the best way. Every ingredient is whole and straightforward, which means none of the thickeners or stabilizers that sneak into store-bought dressings and sauces — just real food doing the heavy lifting. The result is a deeply savory, lemon-bright salad that holds up well in the fridge, making it a smart choice for meal prep or a make-ahead lunch. Finish it with a little extra lemon juice and a handful of fresh parsley, and it looks as good as it tastes.
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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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