Pescatarian Basil-Pesto Spinach Salad

Total time15 min

Prep time15 min

Cook time0 min

4.5

(15)

Fresh, vibrant, and packed with bold green flavor, this spinach salad is the kind of dish that makes you feel good from the first bite. The homemade pesto is the real star — blitzed together in a food processor with fragrant basil, garlic, and tiger nuts, then finished with lemon juice and a pinch of turmeric for a subtle golden warmth you won't find in any jarred version. Tiger nuts bring a slightly sweet, nutty richness that works beautifully as the base of the pesto without relying on traditional pine nuts or cashews. Tossed with crisp baby spinach, cool cucumber half-moons, and paper-thin radish slices, the whole salad comes together in minutes with zero cooking required. The dressing-to-leaf ratio is totally in your hands — start with a few tablespoons and keep adding until every leaf glistens just the way you like it. A squeeze of fresh lemon at the table brightens everything up and keeps the flavors lively. It's the kind of effortless, plant-forward meal that fits naturally into a pescatarian lifestyle without feeling like a compromise.

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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
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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