Macadamia Free Basil-Pesto Collard Green Salad
Massaged collard greens are one of those underrated salad bases that completely transform once you work some salt into them — they go from tough and bitter to silky, tender ribbons that hold up beautifully to a bold dressing. The pesto here is blended from fresh basil, garlic, olive oil, and lemon juice, with tiger nuts standing in as the nut base and a warm pinch of turmeric and ginger giving it a subtle, unexpected depth. For anyone navigating tree nut allergies or simply avoiding macadamias, this pesto is a genuinely satisfying solution — no compromise on richness or flavor, just a clever swap that works. The massaging step is the real secret: a couple of minutes of firm kneading softens the greens and cuts their bitterness, so the pesto coats every ribbon evenly rather than sliding off stiff leaves. It comes together in one food processor and one bowl, which makes cleanup almost as satisfying as the eating. A finishing squeeze of lemon and a handful of fresh parsley brighten the whole thing right before serving. This one is equally good straight from the bowl or packed into the fridge for the next day's lunch.
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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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