Alpha Gal Friendly Basil-Pesto Spinach Salad
Fresh, vibrant, and completely free of mammalian meat byproducts, this spinach salad is a genuinely satisfying meal that doesn't ask you to compromise on flavor. The star is a silky homemade pesto built on fragrant basil, garlic, and tiger nuts — a clever swap that delivers the creamy, nutty richness you'd expect without any of the ingredients that can trigger alpha-gal reactions. A generous pour of extra-virgin olive oil brings it all together into a smooth, emulsified dressing that clings beautifully to every leaf. Crisp baby spinach, cool cucumber half-moons, and peppery radish slices give the salad real texture and freshness, while a pinch of turmeric in the pesto adds a subtle warmth and a gorgeous golden hue. Because the dressing is made entirely from scratch in a food processor, you're in full control of every ingredient — no label-reading anxiety, no mystery additives. A squeeze of lemon at the table brightens the whole bowl and makes the flavors pop. It's the kind of salad that actually feels like a treat.
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- 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
- 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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