
This salad is a showstopper — those paper-thin watermelon radish rounds reveal a brilliant magenta interior that makes the whole plate look like it came out of a high-end restaurant kitchen. The pesto is where things get really clever: tiger nuts stand in for the traditional pine nuts or parmesan, delivering a subtly sweet, nutty richness that blends beautifully with fresh basil, garlic, and bright lemon juice. It's the kind of workaround that doesn't feel like a compromise at all. Peppery arugula and cool cucumber slices round out the bowl with crunch and freshness, and the whole thing comes together in just a few simple steps. Following an autoimmune protocol often means scanning every label and second-guessing restaurant sauces, so having a from-scratch pesto you can trust — made entirely from whole, compliant ingredients — is genuinely freeing. The recipe makes four servings, so it works beautifully as a light lunch or an elegant starter when you have company. Serve it immediately after tossing so the greens stay crisp and the colors stay vivid.
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Make the pesto: combine the basil, tiger nuts, garlic, lemon juice, and salt in a food processor. Pulse 8–10 times until the mixture is coarsely ground and no large pieces remain.
With the food processor running, stream in the olive oil in a slow, steady pour until the pesto is smooth and cohesive, about 30 seconds. Scrape down the sides and pulse once more to incorporate. Taste and adjust salt or lemon juice as needed.
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