Citric Acid Free Basil-Pesto Collard Green Salad
Massaged collard greens are one of those underrated salad bases that genuinely reward a little hands-on effort — the salt-and-squeeze technique transforms tough, bitter leaves into silky, tender ribbons that soak up dressing beautifully. The pesto here skips pine nuts in favor of tiger nuts, which bring a subtly sweet, earthy richness and keep the whole dish free from the citric acid that sneaks into so many store-bought sauces and dressings. Fresh basil, garlic, and extra-virgin olive oil do the heavy lifting on flavor, while ground turmeric and ginger add a warm, golden depth that makes this pesto feel genuinely special. Because every component is made from scratch, you have full control over what goes in — no hidden additives, no preservatives, no surprises. The lemon juice called for is a naturally occurring acid rather than the processed, fermented kind, and it's listed as optional for finishing if you prefer to leave it out entirely. This salad comes together in one food processor and one bowl, making cleanup as easy as the cooking. It holds up well in the fridge, so it's a smart make-ahead option for lunches or a vibrant side at dinner.
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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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