High Fructose Corn Syrup Free Basil-Pesto Spinach Salad
Fresh, vibrant, and built entirely from whole ingredients, this spinach salad is the kind of dish that makes you feel good about what you're eating without sacrificing any flavor. The pesto is the real star — blended from packed basil leaves, garlic, lemon juice, and tiger nuts, which stand in for traditional pine nuts and bring a subtly sweet, nutty richness that works beautifully here. A touch of turmeric gives the dressing a warm golden hue and a gentle earthiness that ties everything together. Because every component is made from scratch, there's zero risk of hidden sweeteners sneaking in through a bottled dressing or store-bought sauce — a genuine concern for anyone keeping processed additives out of their diet. Crisp baby spinach, cool cucumber, and peppery radishes give the salad plenty of texture and freshness, while the bright hit of lemon keeps it lively on the palate. Toss it together right before serving and the pesto clings to every leaf in the most satisfying way. It's clean, colorful, and genuinely craveable.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!