Almond Free Basil-Pesto Kale Salad
Bright, herby, and deeply satisfying, this kale salad is the kind of dish that converts skeptics one forkful at a time. The secret is in the massage — working salt into the raw kale for a few minutes transforms it from tough and bitter into something tender and almost silky, ready to soak up every drop of dressing. The pesto here skips the traditional pine nuts or any tree nuts entirely, built instead from a generous handful of fresh basil and parsley, garlic, good olive oil, and a hit of lemon that keeps everything tasting alive and vibrant. A pinch of turmeric adds a subtle warmth and a gorgeous golden undertone to the bright green sauce. Thinly sliced radishes bring a peppery crunch that plays beautifully against the soft, pesto-coated leaves. Whether you're serving this as a light lunch or a bold side at dinner, it holds up well and actually gets better as it sits — the kale just keeps drinking in that lemony, garlicky goodness.
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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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