Seeds Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both nourishing and genuinely exciting to eat. The trick of salting and working the collard ribbons by hand transforms them from tough and bitter into silky, deeply savory strands that hold onto every bit of sauce. Traditional pesto leans on pine nuts, which are technically seeds, so this version swaps in tiger nuts — a small tuber that brings a mild, slightly sweet richness without any seed concerns. The blender pesto comes together with fresh basil, garlic, olive oil, lemon juice, and a warm hint of turmeric and ginger that makes the whole thing feel a little unexpected in the best way. Everything is naturally whole-food and straightforward, so you're not hunting labels or second-guessing what's hiding in a store-bought sauce. It holds up well in the fridge, making it a smart option for meal prep when you want something green and satisfying ready to go. A final squeeze of lemon and a handful of fresh parsley brighten the whole bowl right before serving.
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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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