Paleo Basil-Pesto Collard Green Salad

Total time30 min

Prep time20 min

Cook time0 min

4.8

(28)

Massaged collard greens dressed in a vibrant, herb-forward pesto make for a salad that feels genuinely exciting rather than like a compromise. The key move here is working salt into the raw collard ribbons with your hands — it breaks down their tough, bitter edge and transforms them into something tender and almost silky in just a couple of minutes. The pesto leans on tiger nuts instead of the usual pine nuts or parmesan, which keeps the whole dish grain-free and dairy-free without sacrificing that rich, creamy coating you want clinging to every ribbon. Blended with fresh basil, garlic, good olive oil, and a warm hit of turmeric and ginger, this sauce has real depth and a subtle brightness from the lemon juice. It's the kind of recipe that works beautifully as a make-ahead side — the greens continue to soften in the fridge overnight, making leftovers arguably even better than the first serving. A final squeeze of lemon and a handful of fresh parsley pull everything together and keep it feeling light and fresh.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!