Barley Free Basil-Pesto Spinach Salad

Total time15 min

Prep time15 min

Cook time0 min

4.5

(15)

Fresh, vibrant, and packed with bold herby flavor, this spinach salad is the kind of dish that makes you rethink what a simple green salad can be. The star is a bright homemade pesto blended with fresh basil, garlic, lemon juice, and tiger nuts — a clever swap that keeps things completely grain-free without sacrificing that rich, nutty depth you want in a good pesto. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue that makes the whole bowl look as good as it tastes. Crisp baby spinach, paper-thin radishes, and cool cucumber slices give you satisfying crunch in every forkful. Because everything is made from scratch in a food processor, there's no guesswork about hidden grains or fillers sneaking into your dressing — you control every ingredient from start to finish. Dress it lightly or go heavy on the pesto; either way, a squeeze of fresh lemon right before serving ties it all together beautifully. This one is easy enough for a weeknight but impressive enough to bring to a gathering.

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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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