Eosinophilic Esophagitis Friendly Basil-Pesto Spinach Salad
Fresh, vibrant, and genuinely satisfying, this spinach salad is built around a homemade pesto that swaps out the usual pine nuts and parmesan for tiger nuts and a bright hit of lemon — making it a smart fit for anyone managing eosinophilic esophagitis. Tiger nuts bring a mild, slightly sweet nuttiness without being tree nuts at all, so the pesto still has that rich, creamy body you'd expect. A touch of turmeric adds warmth and a gorgeous golden hue to the dressing, while extra-virgin olive oil keeps everything silky and cohesive. Baby spinach, crisp radishes, and cool cucumber slices give the salad real texture and freshness, so it never feels like a compromise. The whole thing comes together in a food processor with just a few minutes of hands-on time, which makes it as practical as it is pretty. Serve it immediately with a squeeze of lemon for a dish that's clean, colorful, and genuinely craveable.
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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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