This vibrant green salad is fresh, herby, and satisfying in a way that makes it hard to believe it comes together in just a few minutes. The real star is the homemade pesto, which swaps out the traditional pine nuts for tiger nuts — a tuber that's completely compliant with the autoimmune protocol and gives the sauce a subtly sweet, nutty depth. Blended with packed fresh basil, garlic, good olive oil, and a squeeze of lemon, it's the kind of dressing you'll want to put on everything. A pinch of turmeric adds a warm, golden hue and a gentle anti-inflammatory boost without overpowering the bright basil flavor. The salad base of baby spinach, crisp radishes, and cool cucumber half-moons gives you plenty of texture in every forkful. Toss it all together right before serving and finish with torn basil and a wedge of lemon for a dish that looks as good as it tastes. Serves four and comes together with nothing more than a food processor and a large bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
