MSG Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both rustic and surprisingly elegant. The massage step is the real magic here — working salt into the raw ribbons breaks them down into something tender and silky, a world away from the tough, bitter leaf you started with. Instead of pine nuts, the pesto leans on tiger nuts for body and a subtle earthiness, blended with fresh basil, garlic, lemon juice, and a warm hint of turmeric and ginger that makes the whole bowl feel alive. Every single ingredient is whole and unprocessed, so there's no guesswork about hidden additives or flavor enhancers sneaking into your bowl. Store-bought pesto and pre-dressed salads are notorious for containing yeast extracts and other glutamate-heavy shortcuts, but making it from scratch here means you're fully in control. The result is bright, garlicky, and deeply satisfying — sturdy enough to hold up in the fridge overnight, which makes it a genuinely useful make-ahead option for busy weeks. A final squeeze of lemon and a handful of fresh parsley pull everything together with a clean, fresh finish.
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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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