Gluten Free Basil-Pesto Kale Salad
This vibrant salad is a celebration of fresh, whole ingredients — massaged kale, a punchy herb pesto, and crisp radishes that add a peppery bite to every forkful. The pesto comes together entirely from basil, parsley, garlic, olive oil, lemon, and a touch of turmeric, so there's no cheese, no nuts, and absolutely nothing that could sneak gluten into the bowl. That makes it a genuinely safe and satisfying option for anyone navigating grain-free eating without wanting to sacrifice bold flavor. Massaging the kale with salt is the real secret here — it transforms the leaves from tough and bitter to silky and deeply savory in just a couple of minutes. The bright green pesto clings to every leaf, and the lemon zest keeps the whole dish tasting fresh and lively rather than heavy. It's the kind of salad that actually holds up as a meal on its own, not just a sad side dish. Serve it with extra lemon wedges and torn basil for a finish that looks as good as it tastes.
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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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