Citric Acid Free Basil-Pesto Kale Salad
Massaged kale gets a serious glow-up here, dressed in a vibrant homemade pesto that comes together in minutes with fresh basil, parsley, garlic, and a bright hit of lemon. The hands-on massage step is the real secret — working the leaves with a little salt softens their texture and mellows any bitterness, turning raw kale into something genuinely craveable. Because the pesto is blended from scratch, you sidestep the citric acid that sneaks into so many store-bought dressings and jarred sauces as a preservative or flavor enhancer. Every ingredient here is whole and straightforward, so you stay in full control of what goes into the bowl. A pinch of turmeric adds a warm, earthy undertone to the pesto without overpowering the herbs, and thin-sliced radishes bring a satisfying peppery crunch to each forkful. It's the kind of salad that looks impressive on a platter but asks very little of you beyond a food processor and a few minutes of good old-fashioned kale massage.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!