Vegetarian 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 makes all the difference. The homemade pesto is where things get really interesting — fresh basil, raw garlic, and a squeeze of lemon juice come together with a warm undercurrent of turmeric and ginger that you just won't find in anything from a jar. Tiger nuts stand in as the base for the pesto, lending a subtly sweet, nutty richness while keeping the whole dish completely plant-based and free of any dairy or animal products. Every ribbon ends up thoroughly coated in that bright, herbaceous sauce, making this feel more like a composed dish than a simple side salad. It holds up beautifully in the fridge, so it's a smart make-ahead option for lunches or dinner prep — the greens just keep getting more tender as they sit. A final squeeze of lemon and a handful of fresh parsley bring everything into sharp, vibrant focus 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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