Nightshade Free Basil-Pesto Spinach Salad
Fresh, vibrant, and packed with 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 traditional pine nuts for tiger nuts, which keeps things nightshade-free while still delivering that rich, nutty depth you want in a good pesto. A touch of turmeric and a bright hit of lemon juice round out the dressing with warmth and acidity that make the whole bowl sing. Baby spinach, crisp cucumber, and thinly sliced radishes give you satisfying crunch and color in every forkful. Because the pesto comes together in a food processor in just a few minutes, this is an easy weeknight option that still feels a little special. Toss as much or as little dressing as you like — the recipe gives you plenty of pesto to work with, so leftovers are basically guaranteed.
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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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