Pork Free Basil-Pesto Spinach Salad
Fresh, vibrant, and packed with bold herby flavor, this spinach salad is the kind of dish that makes you feel like you're eating something genuinely special without spending much time in the kitchen. The star is a from-scratch pesto blended with tiger nuts instead of the more traditional pine nuts, which gives it a subtly sweet, earthy richness that pairs beautifully with the brightness of lemon juice and a hint of golden turmeric. Baby spinach forms the base, while crisp radishes and cool cucumber half-moons add crunch and freshness in every bite. Because everything here is built from whole, plant-based ingredients, there's no need to scan labels or second-guess what's hiding in a store-bought dressing. You control the pesto, you control the pour — toss on just enough to lightly coat every leaf, or go a little heavier if you want that green goodness in every forkful. A squeeze of lemon right before serving lifts the whole bowl and keeps it tasting clean and bright. This one is easy enough for a weeknight but impressive enough to bring to a gathering.
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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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