Soy Free Basil-Pesto Kale Salad
Massaged kale transforms into something genuinely craveable when you treat it right, and this vibrant salad is proof. Spending a couple of minutes working the leaves with salt softens their natural toughness and turns them silky, making every bite far more enjoyable than a raw kale salad has any right to be. The homemade pesto is the real star here — bright basil and parsley blended with garlic, lemon, and a whisper of turmeric create a dressing that's herbaceous, zippy, and beautifully golden-green. Because the pesto is made entirely from scratch with olive oil and fresh ingredients, there's no need to scan labels for hidden additives or worry about what's lurking in a store-bought jar. Thinly sliced radishes add a satisfying peppery crunch that plays off the creamy, herb-forward coating on the kale. It's the kind of salad that actually holds up well as it sits, making it a smart choice for meal prep or a make-ahead lunch. Finish it with torn basil and a squeeze of lemon and it looks as good as it tastes.
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!