Turkey Free Basil-Pesto Spinach Salad
Fresh, vibrant, and completely plant-forward, this spinach salad is built around a homemade pesto that comes together in minutes using a food processor. Instead of traditional pine nuts, the pesto leans on tiger nuts for a subtly sweet, earthy richness that pairs beautifully with two full cups of fragrant basil. A touch of turmeric and a bright squeeze of lemon juice give the dressing a warm, golden depth that you simply won't find in anything bottled. Crisp baby spinach, paper-thin radishes, and cool cucumber half-moons make the base refreshing and satisfying without any heaviness. Because every component here is whole, recognizable, and naturally free from poultry in any form, there's zero guesswork about what's actually on your plate. Toss it together right before serving so the greens stay perky, and keep extra pesto on hand — you'll want it on everything else in your fridge too.
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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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