Cashew Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both rustic and genuinely exciting. The massage step is the real magic here — working salt into those sturdy ribbons breaks them down into something tender and silky, a world away from the tough, bitter leaf you might expect. Traditional pesto leans on pine nuts, but this version swaps in tiger nuts, which deliver a subtly sweet, nutty richness without any tree nut concerns — making it a smart, delicious workaround for anyone navigating cashew or broader tree nut restrictions. The pesto itself comes together in a food processor with fresh basil, garlic, olive oil, lemon juice, and a warm hint of turmeric and ginger that gives the whole dish an unexpected depth. Every ribbon gets thoroughly coated, so you get that bright, garlicky flavor in every single bite. It holds up well in the fridge, making it a solid option for meal prep or a make-ahead lunch that actually improves as it sits. A final squeeze of lemon and a handful of fresh parsley bring it all together with a clean, fresh finish.
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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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