Emulsifier Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both hearty and refreshing. The massage step is the real magic here — working salt into the raw ribbons breaks them down into something tender and silky, almost like a quick-braised texture without any heat. Instead of pine nuts, the pesto leans on tiger nuts for body and a subtle earthiness, blended with fresh basil, garlic, lemon juice, and a warm hint of turmeric and ginger that makes the whole thing feel a little unexpected. Every ingredient in this dressing is whole and straightforward, which means no hidden additives or stabilizers that can sneak into store-bought pestos and dressings. For anyone navigating emulsifier sensitivities, that kind of ingredient transparency is genuinely hard to find in a dish this flavorful. The pesto clings beautifully to every ribbon without needing anything artificial to hold it together — just good olive oil and the natural starch from the tiger nuts doing the work. Fresh parsley and a final squeeze of lemon brighten it all up and make it feel like something you'd order at a farm-to-table restaurant, not just pull together on a weeknight.
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!