Rye Free Basil-Pesto Spinach Salad

Total time15 min

Prep time15 min

Cook time0 min

Fresh, vibrant, and packed with bold herby flavor, this spinach salad is the kind of dish that makes you feel good just looking at it. The star is a homemade pesto blended from fragrant basil, garlic, lemon juice, and tiger nuts — a clever swap that keeps things grain-free and completely free of rye without sacrificing any of that rich, nutty depth. A pinch of turmeric gives the dressing a warm golden hue and a subtle earthiness that plays beautifully against the cool crunch of cucumber and peppery radish slices. Because the pesto comes together in a food processor in just a couple of minutes, this is genuinely weeknight-friendly despite tasting like something you'd order at a nice restaurant. Tossing the baby spinach a few tablespoons at a time means every leaf gets coated without drowning, so the texture stays fresh and lively. A squeeze of lemon at the table brightens everything up and makes the flavors pop. It's light enough to serve as a starter but satisfying enough to anchor a simple lunch.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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