Mediterranean Diet Friendly Basil-Pesto Collard Green Salad
Massaged collard greens might sound like a small trick, but it genuinely transforms tough, bitter leaves into silky, tender ribbons that soak up every bit of flavor you throw at them. The homemade pesto here leans on fresh basil, extra-virgin olive oil, lemon juice, and tiger nuts for a creamy, herbaceous coating that feels indulgent without being heavy. Warm spices like turmeric and ginger give the pesto an unexpected depth that sets it apart from anything you'd find in a jar at the store. This is exactly the kind of dish that fits naturally into a plant-forward, olive-oil-rich way of eating — vibrant, whole-food ingredients doing all the heavy lifting. A final squeeze of lemon and a handful of fresh parsley brighten everything up and make it look as good as it tastes. It holds up well in the fridge, so it's just as useful for meal prep as it is for a dinner party spread.
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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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