Oats 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 packed with fresh herb flavor in every bite. The secret is a silky homemade pesto built from fresh basil, parsley, garlic, and a touch of turmeric, which gives it a gorgeous golden-green color and a subtle warmth that store-bought versions simply can't match. Massaging the kale with sea salt before dressing it is the move that transforms the leaves from tough and bitter to tender and almost silky, so don't skip that step. Thin-sliced radishes add a satisfying peppery crunch that plays beautifully against the rich, herby coating. Everything in this recipe is naturally free from grains and cereals, so there's no need to scrutinize labels or worry about hidden ingredients sneaking in. It comes together in one bowl with a blender and your hands, making it as low-effort as it is impressive. Serve it as a bold side or pile it high as a light main — either way, the leftovers (if there are any) taste even better the next day.
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!