Gut Friendly Basil-Pesto Kale Salad
Massaging kale might sound like an unusual step, but it genuinely transforms the leaves — softening their texture, toning down any bitterness, and making them far easier to digest than raw kale straight from the bunch. That's a big deal when you're eating with your gut in mind, and it's one of the reasons this salad works so well. The homemade pesto is blended from fresh basil, parsley, garlic, lemon juice, and extra-virgin olive oil, with a pinch of turmeric stirred in for its warm, earthy depth and well-known anti-inflammatory reputation. Because you're making the dressing yourself, there are no hidden additives, seed oils, or preservatives to second-guess — just whole, recognizable ingredients from start to finish. Crisp radish slices add a peppery crunch that plays beautifully against the silky, herb-coated greens. A squeeze of fresh lemon over the top right before serving brightens everything and keeps the flavors lively. It's the kind of salad that actually makes you feel good after eating it, not just during.
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!