Yeast Free Basil-Pesto Collard Green Salad
Massaged collard greens meet a vibrant, herb-forward pesto in a salad that feels both hearty and refreshing. The trick here is working salt into those tough collard ribbons with your hands — a couple of minutes of firm massaging transforms them from bitter and chewy into something silky and almost sweet. Instead of pine nuts, the pesto leans on tiger nuts for body and a subtle earthiness, while fresh basil, lemon juice, garlic, and a whisper of turmeric and ginger give it a bright, complex punch. Because every component is built from whole, unprocessed ingredients, there's no need to scan labels for hidden yeast-derived additives or fermented flavor boosters that sneak into so many store-bought dressings and condiments. The whole thing comes together in a food processor with minimal fuss, and the pesto clings beautifully to every green ribbon. A final squeeze of lemon and a handful of fresh parsley take it over the top if you want a little extra freshness. It holds up well in the fridge, making it a smart choice for meal prep or a make-ahead lunch.
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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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