Pregnancy Friendly Basil-Pesto Collard Green Salad
Collard greens get a serious glow-up here, transformed from tough, bitter leaves into silky, flavor-packed ribbons through a simple salt-and-massage technique. The homemade pesto swaps traditional pine nuts for tiger nuts and skips any hard-to-source or risky ingredients, making it a genuinely fresh option when you're being thoughtful about what goes on your plate. Basil, lemon juice, garlic, and extra-virgin olive oil come together in a bright, herbaceous sauce that clings to every strand of green. A touch of turmeric and ginger adds warmth and depth without overpowering the freshness of the basil — and both spices have long been celebrated for their gentle, nourishing qualities. Because everything is made from scratch in your own kitchen, you know exactly what's in it, which is exactly the kind of reassurance that matters most right now. The salad holds up well in the fridge for a day, so it's a smart make-ahead option for busy weeks when you still want something vibrant and wholesome on the table. Finish it with a squeeze of lemon and a handful of fresh parsley for a dish that looks as good as it tastes.
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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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