Peanut Free Basil-Pesto Kale Salad
This vibrant kale salad is the kind of dish that makes you genuinely excited to eat your greens. Massaging the kale with sea salt is the secret weapon here — it transforms the leaves from tough and bitter to silky and deeply flavorful in just a few minutes. The homemade pesto is where things really shine: fresh basil and parsley blitz together with garlic, lemon, and a touch of turmeric into a bright, herbaceous sauce that coats every leaf beautifully. Because the pesto is made entirely from scratch with whole, simple ingredients, you never have to second-guess what's in it — no store-bought jars with vague "may contain" warnings to navigate. Crisp radish slices add a peppery crunch that plays perfectly against the creamy, citrusy dressing. It's the kind of salad that works as a light lunch on its own or as a stunning side that steals the show at the dinner table.
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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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