Tree Nut Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both bold and refreshing. The key move here is working salt into those raw collard ribbons until they soften and deepen in color — it transforms a notoriously tough leaf into something silky and genuinely craveable. Instead of pine nuts or cashews, the pesto leans on tiger nuts for body and richness, which are actually a tuber rather than a nut at all, making this completely safe for anyone avoiding tree nuts. A hit of turmeric and ginger in the blender gives the pesto a warmth that sets it apart from any classic you've had before. Everything comes together with a squeeze of lemon and a scatter of fresh parsley, keeping the whole dish bright and clean. It holds up well in the fridge, so it's a smart make-ahead option when you want something impressive without last-minute stress.
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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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