Nightshade Free Basil-Pesto Collard Green Salad
Collard greens get a serious glow-up here, transformed into silky, flavor-packed ribbons that hold their own against a vibrant, herb-forward pesto. The massage technique is the real secret — working salt into the leaves breaks them down into something tender and almost buttery, nothing like the tough raw green you might expect. What makes this salad such a smart choice for anyone avoiding nightshades is that every single component is naturally free of tomatoes, peppers, eggplant, and potatoes, with zero substitutions needed. The pesto skips pine nuts in favor of tiger nuts, which lend a subtly sweet, nutty richness while keeping things interesting, and the warm notes of turmeric and ginger give the whole bowl a gentle depth that feels anything but plain. Fresh lemon juice brightens everything up, and a handful of parsley at the end adds a pop of color and freshness. It comes together in one food processor and one bowl, making cleanup almost as satisfying as the salad itself. This one is equally at home as a light lunch or a standout side at the dinner table.
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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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