Cinnamon Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both bold and refreshing. The technique of salting and working the collard ribbons by hand is the real secret here — it transforms what can be a tough, bitter leaf into something silky and deeply savory in just a couple of minutes. Tiger nuts stand in for the more common pine nuts, lending a subtly sweet, nutty richness to the blender pesto without any of the usual allergen concerns. Turmeric and ginger add warmth and depth to the basil base, and because every ingredient is straightforward and whole, you never have to second-guess what's in the bowl. This is the kind of salad that actually holds up — it can sit in the fridge and the greens just keep getting better. A finishing squeeze of lemon and a handful of fresh parsley brighten everything right before serving, making it feel restaurant-worthy with minimal effort.
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!