Chicken Free Basil-Pesto Spinach Salad
Fresh, vibrant, and completely plant-forward, this spinach salad is built around a homemade pesto that swaps traditional pine nuts for tiger nuts — giving it a subtly sweet, nutty depth that feels genuinely special. The pesto comes together in a food processor in just a couple of minutes, blending fragrant basil, garlic, and a generous pour of extra-virgin olive oil into something silky and bright. A touch of turmeric adds a warm golden hue and a gentle earthiness that makes the dressing look as good as it tastes. Crisp baby spinach, cool cucumber half-moons, and paper-thin radish slices give the salad real texture and crunch, so every forkful has something going on. Because everything here is whole, recognizable ingredients, there's no need to scan labels for hidden poultry-based additives or broths that sometimes sneak into store-bought dressings and sauces. A squeeze of lemon at the table lifts the whole thing and keeps it tasting fresh. It's the kind of salad that actually satisfies.
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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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