Peanut Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both earthy and bright. The key move here is working salt into those thick collard ribbons until they soften and shrink — it transforms what can be a tough, bitter leaf into something silky and genuinely craveable. Instead of pine nuts, the pesto leans on tiger nuts for body and a subtle nuttiness that's completely safe for anyone avoiding peanuts, with no cross-contamination concerns from the usual bulk-bin suspects. A hit of turmeric and ginger in the blender gives the pesto a warm, slightly exotic depth that you just don't get from a standard basil sauce. Everything comes together with a drizzle of lemon juice and a scatter of fresh parsley, keeping the whole bowl feeling clean and lively. It holds up well in the fridge, which makes it a smart option for meal prep or a make-ahead lunch that actually improves as it sits.
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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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