Low Iodine Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, dairy-free pesto in a salad that's as bold and satisfying as anything you'd find on a restaurant menu. The massaging step is the real secret here — working salt into the raw ribbons for just a couple of minutes transforms them from tough and bitter to silky and deeply savory, no cooking required. Instead of the traditional pine nuts and parmesan, the pesto leans on tiger nuts and extra-virgin olive oil for richness, keeping every ingredient firmly in low-iodine territory without sacrificing that lush, coating texture you want from a good pesto. Fresh basil, lemon juice, turmeric, and ginger round out the sauce with brightness and a gentle warmth that makes the whole bowl feel intentional rather than restricted. This is exactly the kind of recipe that proves eating around iodine doesn't mean eating bland — the flavors here are layered and genuinely exciting. A finishing squeeze of lemon and a handful of fresh parsley pull everything together right before serving, and the whole thing holds up beautifully in the fridge if you want to get ahead.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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