Low Iodine Basil-Pesto Spinach Salad

Total time15 min

Prep time15 min

Cook time0 min

4.5

(15)

Fresh, vibrant, and packed with bold herby flavor, this spinach salad is the kind of dish that makes eating well feel genuinely exciting. The star is a homemade pesto that swaps out the usual pine nuts for tiger nuts — a smart move that keeps things low-iodine without sacrificing that rich, nutty depth you want in a good pesto. Extra-virgin olive oil, lemon juice, and a pinch of turmeric round out the dressing with brightness and a subtle warmth that ties everything together beautifully. Baby spinach forms the base, and the thinly sliced radishes and cucumber add satisfying crunch and a cool, crisp contrast to the lush, herb-forward coating. Because every ingredient here is whole and straightforward, you don't have to second-guess labels or worry about hidden additives that can sneak iodine into otherwise simple dishes. Toss it all together right before serving so the leaves stay perky, and finish with a squeeze of lemon for an extra pop of freshness. It works as a light lunch on its own or as a stunning side that holds its own next to just about anything on the table.

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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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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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