Red Meat Allergy Friendly Basil-Pesto Spinach Salad
Fresh, vibrant, and completely free of any red meat concerns, this spinach salad is the kind of dish that feels indulgent without any of the usual worry. The star is a bright, homemade basil pesto blended with tiger nuts instead of traditional pine nuts, which gives it a subtly sweet, nutty depth while keeping the whole recipe plant-based and safe for those managing a red meat allergy. Crisp baby spinach, paper-thin radishes, and cool cucumber half-moons create a base that's as satisfying to look at as it is to eat. The turmeric adds a warm golden hue and a gentle earthiness that makes this pesto feel a little unexpected in the best way. Because everything is made from scratch in a food processor, you stay in full control of every ingredient — no mystery sauces, no packaged shortcuts, no hidden animal-derived additives to second-guess. A squeeze of lemon at the table brightens the whole bowl and keeps it tasting impossibly fresh. It's the kind of salad that converts skeptics.
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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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