Mediterranean Diet Friendly Basil-Pesto Kale Salad
Massaged kale and a vibrant herb pesto come together here in a salad that's genuinely exciting to eat — deeply savory, bright with lemon, and satisfying enough to hold its own as a main. The technique of working salt into the kale by hand is the real secret, softening the leaves and mellowing any bitterness so every bite is tender rather than tough. From there, a blender pesto built on fresh basil, parsley, garlic, and a generous pour of extra-virgin olive oil does exactly what good Mediterranean cooking is supposed to do: let quality ingredients speak for themselves. A pinch of turmeric adds a subtle warmth and a gorgeous golden hue without overpowering the fresh herb flavor. Crisp radish slices bring a peppery crunch that plays beautifully against the silky, coated greens. This is the kind of dish that fits naturally into a plant-forward, olive-oil-rich way of eating without requiring any substitutions or workarounds — the ingredients are already exactly right. Finish it with torn basil and a squeeze of lemon and it looks like something you'd order at a sun-drenched café.
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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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