Eosinophilic Esophagitis Friendly Basil-Pesto Collard Green Salad
Collard greens get a serious glow-up here, transformed from a tough, bitter leaf into silky, tender ribbons through a simple salt-massage technique that requires nothing more than your hands and a few minutes of effort. The real star is the pesto, which skips the traditional pine nuts and parmesan entirely — tiger nuts stand in as the base, lending a subtly sweet, nutty richness that blends beautifully with fresh basil, garlic, and bright lemon juice. For anyone managing eosinophilic esophagitis, finding a pesto-style dish that avoids common trigger ingredients like dairy and tree nuts can feel nearly impossible, but this one pulls it off without sacrificing any of the flavor you'd expect. A touch of turmeric and ginger rounds out the dressing with gentle warmth that makes the whole bowl feel intentional and layered. The massaged greens soak up every bit of that herby, garlicky sauce, so each forkful is deeply coated and satisfying rather than dry or sparse. It works beautifully as a standalone salad or a bold side dish, and since it holds up in the fridge, it's a genuinely practical option for meal prep when safe, flavorful food needs to be ready to go.
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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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