Pescatarian Basil-Pesto Collard Green Salad
Massaged collard greens are one of those quiet kitchen revelations — a little salt and some firm hand-work transforms tough, bitter leaves into silky, deeply savory ribbons that actually want to hold onto a sauce. Here, that sauce is a vibrant basil pesto built with tiger nuts instead of the usual pine nuts, which gives it a subtly sweet, earthy richness you won't find in a jar at the grocery store. Turmeric and ginger add a warm, golden undercurrent that makes the whole bowl feel a little more alive than your average green salad. Everything comes together in a food processor, so the pesto is genuinely quick to pull off while the greens are doing their resting work. A finishing squeeze of lemon and a handful of fresh parsley brighten it right up before serving. This is the kind of plant-forward dish that holds its own as a main or sits beautifully alongside grilled fish, making it a natural fit for anyone eating with the sea in mind. It also keeps well in the fridge, so leftovers the next day are absolutely worth planning for.
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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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