Mushroom 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 real magic happens in two places: the hands-on massage that transforms raw kale into something tender and silky, and a blender pesto built entirely from fresh basil, parsley, garlic, lemon, and olive oil. That homemade pesto is completely free of the jarred versions that sometimes sneak in unexpected extras, so you know exactly what's going into every bite. A pinch of turmeric gives the dressing a subtle warmth and a gorgeous golden hue without overpowering the bright, citrusy finish. Thinly sliced radishes add a satisfying crunch and a pop of color that makes the whole bowl look as good as it tastes. Letting the dressed kale rest for a few minutes before serving is a small step that makes a big difference, allowing every leaf to soak up that vivid green sauce. Whether you serve it as a light main or a bold side, this salad is the kind of thing you'll want to make on repeat.
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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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