Celery Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both bold and surprisingly refreshing. The key move here is working salt into the raw collard ribbons until they soften and darken — it transforms what can be a tough, bitter leaf into something silky and almost buttery in texture. The pesto leans on tiger nuts for body and a gentle nuttiness, blended with loads of fresh basil, garlic, lemon juice, and warm spices like turmeric and ginger that give the whole bowl a quietly complex depth. Every ingredient in this recipe is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. The whole thing comes together in a food processor and a single mixing bowl, making cleanup as easy as the prep. It holds up well in the fridge, which means it's just as good packed for lunch the next day as it is served straight from the bowl. A final squeeze of lemon and a handful of fresh parsley brighten everything right before serving.
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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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