Cinnamon Free Basil-Pesto Kale Salad
Bright, herby, and deeply satisfying, this kale salad is the kind of dish that makes you genuinely excited to eat your greens. The star move here is massaging the kale with salt until it softens and darkens — that step transforms what can be a tough, bitter leaf into something tender and almost silky, ready to soak up every bit of the vibrant pesto. That pesto itself is blended from fresh basil, parsley, garlic, lemon juice, and a touch of turmeric, giving it a gorgeous color and a layered, citrusy depth that store-bought versions simply can't match. Because every component is built from scratch using whole, straightforward ingredients, there's no guesswork about hidden spice blends or pre-mixed seasonings that might sneak in unwanted flavors. Thin-sliced radishes add a satisfying crunch and a peppery pop that plays beautifully against the rich, garlicky pesto coating each leaf. It comes together in one bowl with minimal cleanup, and the extra pesto can be saved for drizzling over just about anything else you're making that week.
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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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