Low Iodine Basil-Pesto Watermelon Radish Salad
Total time20 min
Prep time20 min
Cook time0 min
5.0(22)
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Learn more →Ingredients
4 servings
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup tiger nuts, roughly chopped
- 1 clove garlic, peeled
- 3 tbsp fresh lemon juice
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ⅓ cup extra-virgin olive oil
For the salad
- 4 medium watermelon radishes (about 12 oz total), scrubbed
- 4 cups arugula or mixed baby greens
- 1 small english cucumber, thinly sliced
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For serving
- ¼ cup fresh basil leaves, torn (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
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.
- 2
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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