Coconut Free Basil-Pesto Spinach Salad
Fresh, vibrant, and packed with herby flavor, this spinach salad is the kind of dish that makes a simple weeknight feel a little more special. The real star is the homemade pesto — blended from fragrant basil, garlic, bright lemon juice, and a touch of turmeric that adds a warm golden hue and subtle earthiness you won't find in anything from a jar. Instead of pine nuts, tiger nuts bring a slightly sweet, nutty richness to the pesto while keeping the whole recipe free from tree nuts and coconut-derived ingredients that sneak into so many store-bought dressings and sauces. Crisp baby spinach, cool cucumber, and peppery radishes give the salad great texture and color, while the pesto clings to every leaf for a cohesive, restaurant-worthy result. The dressing comes together in a food processor in just a few pulses, so there's no tedious chopping or whisking involved. Serve it immediately with a squeeze of fresh lemon to brighten everything up — it's the kind of salad that actually disappears at the table.
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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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