Fructose Free Basil-Pesto Spinach Salad
Fresh basil, crisp spinach, cool cucumber, and peppery radishes come together in a salad that feels both vibrant and satisfying without a single complicated step. The real star is the homemade pesto, which swaps traditional pine nuts for tiger nuts — a clever move that keeps the recipe fructose-friendly while still delivering that rich, nutty depth you want in a good pesto. A touch of turmeric adds a warm, golden hue and a subtle earthiness that makes this dressing feel a little more special than your average green sauce. Because the pesto is blended from scratch with olive oil, lemon juice, garlic, and fresh basil, you stay in complete control of every ingredient — no store-bought sauces with hidden sweeteners or additives to second-guess. Tossing the greens gradually with the pesto means every leaf gets evenly coated without drowning the salad, and the whole thing comes together in one bowl with minimal cleanup. Serve it immediately so the spinach stays bright and the radishes keep their satisfying snap, with a squeeze of lemon over the top if you want a little extra lift.
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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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