Pregnancy Friendly Basil-Pesto Kale Salad
This vibrant green salad is the kind of dish that feels genuinely nourishing — bright, herby, and packed with ingredients that do real work. Massaging the kale with sea salt is the secret step that transforms tough, bitter leaves into something tender and almost silky, making every bite far more enjoyable. The homemade pesto skips the cheese entirely, leaning on fresh basil, parsley, lemon, and a touch of turmeric for a dressing that's bold and clean without any ingredients you'd need to second-guess during pregnancy. Garlic, lemon zest, and good extra-virgin olive oil pull everything together into a sauce that's genuinely hard to stop eating. Crisp radish slices add a satisfying crunch and a pop of color against all that deep green. Because everything is made from scratch right in your own kitchen, you stay in full control of what goes into the bowl — no store-bought shortcuts with hidden additives or unpasteurized ingredients to worry about. It's the kind of salad that works as a light lunch on its own or as a stunning side alongside whatever else is on the 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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