Legume Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both bold and surprisingly fresh. The real trick here is the salt massage — working the ribboned collards by hand breaks down their tough fibers so they turn silky and deeply flavored before a single drop of dressing hits the bowl. Traditional pesto leans on pine nuts, but this version swaps in tiger nuts, which are actually a tuber rather than a legume, making the whole dish completely safe for anyone avoiding beans, lentils, peanuts, and their relatives. The blender pesto comes together in under a minute and gets a warm, golden edge from turmeric and ginger that you wouldn't expect but absolutely won't want to leave out. Every ribbon ends up coated in that garlicky, lemony sauce, so you get full flavor in every single bite. It holds up well in the fridge overnight, which makes it a smart option for meal prep or a make-ahead lunch that actually improves as it sits.
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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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