Macadamia Free Basil-Pesto Kale Salad
Bright, herby, and deeply satisfying, this kale salad is the kind of dish that converts skeptics one forkful at a time. The secret is in the massage — working salt into the raw kale for a few minutes transforms it from tough and bitter into something silky and almost sweet, ready to soak up every drop of dressing. The pesto here skips the pine nuts and cheese entirely, leaning instead on fresh basil, parsley, garlic, and a generous pour of extra-virgin olive oil for a sauce that's vibrant and completely nut-free by design. A hit of lemon juice, lemon zest, and a pinch of turmeric give it a brightness and warmth that store-bought pesto simply can't match. Thinly sliced radishes add a satisfying peppery crunch that plays beautifully against the tender greens. It's the kind of salad you'll find yourself making on repeat, whether you're feeding a crowd or just treating yourself to something genuinely good on a weeknight.
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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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