Soy Free Basil-Pesto Collard Green Salad
Collard greens get a serious glow-up here, transformed from a tough, bitter leaf into silky, flavor-soaked ribbons through a simple salt-and-massage technique that takes just a couple of minutes. The homemade pesto is where things get really interesting — tiger nuts stand in for traditional pine nuts, bringing a subtly sweet, nutty richness alongside fresh basil, garlic, lemon, and a warm undercurrent of turmeric and ginger. Everything is blended with good extra-virgin olive oil until smooth but still a little textured, which means the pesto clings beautifully to every strand of green. Soy shows up in so many store-bought dressings and condiments without much fanfare, so making the pesto from scratch here keeps things completely clean and worry-free. The whole salad comes together with a thorough toss, and a final squeeze of lemon and scatter of fresh parsley brighten it right up before serving. It holds up well in the fridge, making it a smart option for meal prep or a make-ahead lunch that actually gets better 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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