Nutmeg Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both hearty and refreshing. The technique of salting and working the collard ribbons by hand is the real secret here — it transforms what can be a tough, bitter leaf into something silky and deeply savory before a single drop of dressing is added. The pesto leans on tiger nuts for body and a gentle nuttiness, blended with fresh basil, garlic, lemon juice, and warm hints of turmeric and ginger that make the whole bowl feel alive. Many store-bought pestos and spice blends sneak in warming spices you didn't ask for, so making everything from scratch gives you full control over exactly what goes into the bowl. The bright lemon finish and optional scatter of fresh parsley keep things light and clean, balancing the richness of the olive oil beautifully. This one holds up well in the fridge, making it a smart choice for meal prep when you want something green and satisfying ready to go.
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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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