MSG Free Basil-Pesto Kale Salad
This vibrant kale salad is the kind of dish that makes you rethink what a salad can be — deeply savory, bright with lemon, and coated in a homemade herb pesto that clings to every leaf. The secret is in the massage: working sea salt into the raw kale for a few minutes transforms it from tough and bitter to silky and almost sweet, making it genuinely crave-worthy rather than virtuous-but-boring. The pesto skips the parmesan and pine nuts entirely, leaning instead on fresh basil, parsley, garlic, and a touch of turmeric for color and depth — all blended with good olive oil and lemon juice into something surprisingly rich. Because every component is made from scratch with whole, recognizable ingredients, there's no guessing about what's actually in your bowl, which is a real relief when store-bought dressings and condiments so often hide unwanted additives. Thinly sliced radishes add a satisfying peppery crunch that plays beautifully against the creamy green pesto. A squeeze of fresh lemon at the table pulls everything together and keeps the flavors lively. It's the kind of salad you'll find yourself making on repeat.
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!