PCOS Friendly Basil-Pesto Kale Salad
Massaged kale is one of those simple techniques that completely transforms a leafy green from tough and bitter into something tender, silky, and genuinely craveable. The homemade pesto here skips the cheese and pine nuts entirely, leaning instead on fresh basil, parsley, garlic, and a generous pour of extra-virgin olive oil for a sauce that's bright, herbaceous, and deeply satisfying. A touch of turmeric folded into the pesto adds a warm, earthy undertone while also delivering one of the most celebrated anti-inflammatory ingredients you can work into an everyday meal — a real win for anyone managing hormonal balance through food. Fresh lemon juice and zest keep everything lively, and the thinly sliced radishes add a peppery crunch that plays beautifully against the rich, coated greens. Because every component is whole-food and made from scratch, there's no guesswork about hidden sugars, refined oils, or additives that can quietly work against your goals. This is the kind of salad that actually fills you up, thanks to the fiber-dense kale and the healthy fats in the olive oil keeping blood sugar steady. It comes together in one bowl with minimal cleanup, making it an easy go-to on busy weeknights when you still want something nourishing and genuinely delicious.
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!