Low Sodium Basil-Pesto Spinach Salad

Total time15 min

Prep time15 min

Cook time0 min

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Ingredients

4 servings

For the pesto

2 cups fresh basil leaves, packed
Goodness Gardens Packaged Basil - 2 Oz Organic Fresh Basil - Each Basil Hydroponic Prepacked Bowery Basil - 1.5 OZ 80 Acres Farms Fresh All About That BASIL
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⅓ cup tiger nuts, roughly chopped
2 cloves garlic, peeled
½ cup extra-virgin olive oil
2 tbsp lemon juice
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric

For the salad

6 oz baby spinach (about 6 packed cups)
4 radishes, thinly sliced
1 cup cucumber, thinly sliced into half-moons

For serving

¼ cup fresh basil leaves, torn (optional)
lemon wedges, for serving (optional)

Instructions

1
Combine the basil, tiger nuts, and garlic in a food processor and pulse 8–10 times until the mixture is coarsely ground and no large pieces remain.
2
With the processor running, stream in the olive oil in a slow, steady pour until the pesto is smooth and emulsified, about 30 seconds. Scrape down the sides, then add the lemon juice, salt, and turmeric. Pulse 3–4 more times until fully incorporated. Taste and adjust salt.

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