Low Sugar Basil-Pesto Kale Salad
This vibrant kale salad is proof that a dressing made from scratch — with no sweeteners added — can be every bit as bold and satisfying as anything from a bottle. The homemade pesto is the real star here: fresh basil and parsley blitz together with garlic, lemon juice, lemon zest, and a touch of turmeric into something bright, herby, and deeply savory. Massaging the kale with sea salt before dressing it is the move that transforms tough, bitter leaves into something tender and almost silky, ready to soak up every drop of that green pesto. Thinly sliced radishes add a peppery crunch that keeps each bite interesting from start to finish. Because every component is made from whole, recognizable ingredients, there's no need to scrutinize a label for hidden sweeteners — you know exactly what went into the bowl. It's the kind of salad that converts kale skeptics and impresses guests without requiring much more than a blender and a few minutes of hands-on effort.
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Learn more →Ingredients
4 servings
For the salad
- 2 bunches curly or lacinato kale (about 10 oz), stems removed, leaves torn into bite-sized pieces
- ½ tsp fine sea salt, divided
- 4 radishes, thinly sliced
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
For serving
- ¼ cup fresh basil leaves, torn, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Place the torn kale leaves in a large mixing bowl and sprinkle with 1/4 tsp of the sea salt. Using both hands, massage the kale firmly for 2–3 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
- 2
Combine the basil, parsley, garlic, lemon juice, lemon zest, turmeric, and remaining 1/4 tsp sea salt in a food processor or blender. Pulse 5–6 times until the herbs are roughly chopped.
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