Low Iodine Basil-Pesto Kale Salad
Bright, herby, and deeply satisfying, this kale salad is the kind of dish that makes you forget you're eating something genuinely good for you. The star is a vibrant homemade pesto built entirely from fresh basil, parsley, garlic, olive oil, and lemon — no cheese, no pine nuts, no dairy of any kind — which makes it a natural fit for those navigating iodine restrictions without sacrificing bold flavor. Massaging the kale with sea salt before dressing it is the move that transforms tough, bitter leaves into something tender and almost silky, ready to soak up every drop of that green sauce. A touch of turmeric adds warmth and a gorgeous golden hue to the pesto that you just don't get from store-bought versions, which often contain additives or ingredients worth scrutinizing. Thinly sliced radishes bring a satisfying crunch and a peppery bite that plays beautifully against the rich, lemony pesto. The whole thing comes together in one bowl with minimal cleanup, and it holds up well if you want to prep it slightly ahead and let the flavors meld even further.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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