Mediterranean Diet Friendly Basil-Pesto Spinach Salad
Fresh basil, crisp vegetables, and a vibrant homemade pesto come together in a salad that feels both light and deeply satisfying. The pesto here skips traditional pine nuts in favor of tiger nuts, which are actually a small root vegetable — a clever swap that keeps the sauce rich and nutty while staying entirely plant-based and grain-free. Extra-virgin olive oil, lemon juice, and a pinch of turmeric round out the dressing with bright, anti-inflammatory flavor that fits beautifully within a whole-foods eating approach. Baby spinach, cool cucumber, and peppery radishes give you a mix of textures that makes every forkful interesting. Because you're blending the pesto yourself, you control exactly what goes in — no mystery additives, no seed oils, just real ingredients. Serve it immediately after tossing so the greens stay perky, and squeeze a lemon wedge over the top for an extra hit of brightness.
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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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