Xanthan Gum Free Basil-Pesto Kale Salad
Bright, herby, and deeply satisfying, this kale salad is the kind of dish that converts skeptics one forkful at a time. The secret is in the massage — working salt into the raw kale for a few minutes breaks down its tough fibers, leaving the leaves tender, silky, and ready to soak up every drop of that vibrant green pesto. Speaking of the pesto, it's blended entirely from whole, recognizable ingredients: fresh basil, parsley, garlic, olive oil, lemon, and a pinch of turmeric for a subtle golden warmth. No thickeners, no stabilizers, no fillers — just herbs and good olive oil coming together into something genuinely gorgeous. That matters because so many store-bought pestos and dressings sneak in additives that people following a xanthan-gum-free lifestyle have to constantly watch for. Here, you control every ingredient from start to finish. Crisp radish slices add a peppery bite and a pop of color that makes the whole bowl look as good as it tastes.
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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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