Nitrate & Nitrite Free Basil-Pesto Spinach Salad
Fresh, vibrant, and built entirely from whole ingredients you can trust, this spinach salad is the kind of dish that makes eating clean feel genuinely exciting. The star is a homemade pesto blended from fragrant basil, raw garlic, and tiger nuts — a clever swap that keeps things completely free from the processed meats and cured ingredients that typically sneak nitrates and nitrites into your meals. A touch of turmeric and bright lemon juice give the dressing a golden warmth and a zippy lift that store-bought dressings simply can't match. Crisp baby spinach, paper-thin radishes, and cool cucumber half-moons make up the base, creating a salad that's as satisfying to look at as it is to eat. You control exactly how much pesto coats each leaf, so every bite is perfectly dressed rather than soggy or overdone. It comes together in one bowl with minimal cleanup, making it an easy weeknight win or a showstopper side for a weekend spread.
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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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