Gluten Free Basil-Pesto Collard Green Salad
Massaged collard greens are one of those quiet kitchen revelations — a little salt and some firm hand-work transforms tough, bitter leaves into silky, tender ribbons that actually want to hold onto a sauce. The pesto here skips the traditional pine nuts in favor of tiger nuts, which are naturally grain-free and bring a subtly sweet, earthy richness that pairs beautifully with bright basil and fresh lemon. A pinch of turmeric and ginger woven into the pesto gives the whole dish a warm, golden undertone that feels both grounding and a little unexpected. Everything comes together in a food processor, so the technique is genuinely approachable even on a busy weeknight. Because every ingredient is whole and naturally free of gluten, there's no label-reading anxiety or ingredient swapping required — it just works as written. The salad is bold enough to stand on its own as a light lunch, but it also plays well alongside grilled proteins or grain bowls. A final squeeze of lemon and a handful of fresh parsley brighten it right before serving, making it look as good as it tastes.
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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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