Paraben Free Basil-Pesto Kale Salad
This vibrant kale salad is the kind of dish that makes you genuinely excited to eat your greens. The secret is in the massage — working sea salt into the raw kale for a few minutes transforms it from tough and bitter into something silky, tender, and deeply flavorful. From there, a bright homemade pesto built on fresh basil, parsley, garlic, lemon, and a touch of turmeric gets blended until smooth and spooned generously over every leaf. Because every component is made from scratch with whole, recognizable ingredients, you sidestep the preservatives and synthetic additives that sneak into so many bottled dressings and store-bought pestos. Crisp radish slices add a peppery crunch that plays beautifully against the herby, citrusy coating. It's the kind of salad that holds up well as it sits, making it a smart choice for meal prep or a make-ahead lunch. Fresh lemon wedges on the side let everyone brighten their bowl to taste.
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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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