Shellfish Free Basil-Pesto Spinach Salad
Fresh, vibrant, and packed with bold herby flavor, this spinach salad is the kind of dish that makes you rethink what a salad can be. The star is a homemade pesto blended with tiger nuts instead of the more traditional pine nuts, giving it a subtly sweet, earthy richness that coats every leaf beautifully. A golden hint of turmeric adds a warm, slightly exotic note to the dressing without overpowering the bright lemon and garlic. Crisp radishes and cool cucumber half-moons bring crunch and freshness to balance the bold, oily pesto. Because everything is made from whole, straightforward plant-based ingredients, there's zero guesswork about hidden seafood derivatives or cross-contact risks that can sneak into store-bought dressings and prepared salads. Toss it together right before serving so the spinach stays perky, and squeeze those optional lemon wedges over the top for an extra pop of brightness.
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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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