Fish Free Basil-Pesto Spinach Salad
Bright, herby, and packed with fresh flavor, this spinach salad is the kind of dish that makes you feel like you're eating at a nice restaurant without leaving your kitchen. The star is a vibrant homemade pesto built from fresh basil, garlic, lemon juice, and tiger nuts — a clever swap that keeps the sauce completely free of any seafood-derived ingredients while still delivering that rich, nutty depth you want in a good pesto. A golden hint of turmeric gives the dressing a subtle warmth and a gorgeous color that clings beautifully to every leaf of baby spinach. Crisp radishes and cool cucumber half-moons add crunch and freshness, making each bite feel light but satisfying. Many store-bought pestos and salad dressings sneak in anchovy paste or other fish-based flavor boosters, so making this one from scratch puts you fully in control of what goes into the bowl. Toss it together right before serving and finish with torn basil and a squeeze of lemon for a dish that looks as good as it tastes.
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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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