Lupin Free Basil-Pesto Collard Green Salad
Massaged collard greens are one of those underrated moves that completely transforms a raw leaf into something silky, tender, and genuinely craveable. The salt-and-massage technique breaks down the tough fibers so the ribbons soak up every bit of the vibrant basil pesto you're about to make. That pesto skips pine nuts entirely and leans on tiger nuts instead — they bring a mild, slightly sweet richness that blends beautifully with fresh basil, garlic, lemon juice, and warm hints of turmeric and ginger. The result is a bright, herbaceous dressing that coats every ribbon of green in something deeply flavorful. For anyone navigating lupin sensitivities, this salad is a genuinely worry-free option — no flour blends, no legume-derived fillers, just whole, straightforward ingredients from start to finish. It comes together in one bowl and a food processor, making cleanup as easy as the cooking itself. A final squeeze of lemon and a handful of fresh parsley take it over the top if you want a little extra freshness on the plate.
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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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