Oats Free Basil-Pesto Collard Green Salad
Massaged collard greens are one of those underrated moves that completely transforms a raw leaf into something tender, silky, and genuinely craveable. The ribbons soak up the bright, herby pesto beautifully, making every bite feel layered and satisfying rather than like a virtuous chore. The pesto itself skips pine nuts entirely and leans on tiger nuts for body and a subtle earthiness — no grains, no cereals, nothing that would trip up someone navigating an oat-free lifestyle. Turmeric and ginger give the dressing a gentle warmth that plays off the fresh basil and lemon in a way that feels a little unexpected but completely right. It comes together in a food processor in under a minute, so the effort is minimal even though the result looks and tastes like something you'd order at a farm-to-table spot. A finishing squeeze of lemon and a handful of fresh parsley brighten everything up just before serving. Make it ahead if you like — the greens only get better as they continue to soften in the fridge.
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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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