Ginger 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 homemade pesto is built from fresh basil, parsley, garlic, and a squeeze of lemon, so every leaf gets coated in something vibrant and full of flavor — no jarred shortcuts needed. Massaging the kale with a little sea salt before dressing it is the move that transforms tough, bitter leaves into something tender and almost silky. A pinch of turmeric adds a subtle warmth and gorgeous golden hue to the pesto without any of the sharp, spicy heat that ginger can bring — making this a genuinely comfortable choice for anyone avoiding that particular root. Thinly sliced radishes add a satisfying crunch and a pop of color that keeps every bite interesting. Finished with torn basil and a squeeze of fresh lemon, this salad is as beautiful on the plate as it is easy to pull together.
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!