Turkey Free Basil-Pesto Kale Salad
This vibrant kale salad is the kind of dish that makes you rethink what a salad can be — deeply flavorful, satisfying, and built entirely from fresh, whole ingredients. The secret is in the massage: working salt into the kale by hand for a few minutes transforms the leaves from tough and bitter into something tender and almost silky, ready to soak up every bit of that bright green pesto. That pesto itself is a standout, blending fresh basil, parsley, garlic, lemon, and a pinch of turmeric into something herbaceous and a little unexpected. Streaming the olive oil in slowly gives it a beautifully smooth, glossy texture that clings to every leaf. Thin-sliced radishes add a peppery crunch and a pop of color that makes the whole bowl look as good as it tastes. Because everything here is built from scratch with simple plant-based ingredients, there's no need to scrutinize labels or worry about what's hiding in a store-bought dressing. It's the kind of salad you'll actually look forward to eating.
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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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