Eosinophilic Esophagitis Friendly Basil-Pesto Kale Salad
Bright, herby, and deeply satisfying, this kale salad is built around a vibrant dairy-free, nut-free pesto that comes together in minutes using fresh basil, parsley, garlic, lemon, and olive oil. For anyone managing eosinophilic esophagitis, store-bought pesto is almost always off the table thanks to pine nuts, parmesan, or other common triggers — so making your own from scratch is genuinely a revelation. The massage step is the real secret here: working the kale with a little sea salt for a few minutes transforms it from tough and bitter into something silky and almost sweet, making it much gentler to eat. A touch of turmeric adds warmth and a gorgeous golden undertone to the sauce without overwhelming the fresh herb flavor. Crisp radish slices bring a satisfying crunch and a pop of color, keeping every bite interesting. The whole dish is built from whole, recognizable ingredients with no hidden additives or allergen surprises lurking in a label. Finish it with torn basil and a squeeze of lemon, and you have a salad that feels genuinely celebratory rather than like a compromise.
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!