Coconut Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that's bold, earthy, and genuinely satisfying. 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 almost buttery in texture. The pesto skips pine nuts in favor of tiger nuts, which lend a subtly sweet, nutty depth while keeping the whole dish free from tree nuts and, crucially, anything coconut-derived. Bright lemon juice and a warm undercurrent of turmeric and ginger give the blended sauce a complexity that goes way beyond your average basil pesto. Everything comes together with a thorough toss so each ribbon gets fully coated, and the whole thing can be made ahead and chilled — the greens only get better as they continue to soften. A finishing scatter of fresh parsley adds a pop of color and freshness that makes it feel restaurant-worthy with almost no extra effort.
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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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