Xanthan Gum Free Basil-Pesto Collard Green Salad
Massaged collard greens are one of those underrated salad bases that completely transform once you work some salt into them — they go from tough and bitter to silky, deeply savory ribbons that hold up beautifully to a bold dressing. The pesto here skips pine nuts in favor of tiger nuts, which bring a subtly sweet, earthy richness and blend into a sauce that's genuinely creamy without any thickeners or additives. That matters a lot when you're avoiding xanthan gum, since so many store-bought pestos and dressings sneak it in as a stabilizer. Everything in this recipe is whole-food and straightforward — fresh basil, olive oil, lemon juice, garlic, and a warm hint of turmeric and ginger that makes the pesto feel a little unexpected in the best way. The food processor does the heavy lifting, and once you toss that vibrant green sauce through the collard ribbons, every strand gets coated in something that tastes bright, herby, and just a little exotic. It works as a light lunch on its own or as a stunning side that holds its own next to pretty much anything off the grill. A final squeeze of lemon and a handful of fresh parsley take it from great to genuinely impressive.
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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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