Emulsifier Free Kale & Blueberry Salad with Walnut Pesto Dressing
Bright, bold, and built entirely from whole ingredients, this kale and blueberry salad is the kind of dish that makes you feel genuinely good about what you're eating. The dressing is where the magic happens — a walnut pesto blended from fresh basil, toasted walnuts, garlic, lemon juice, and olive oil, with no store-bought shortcuts that might sneak in unwanted additives. That matters more than it sounds, because most bottled dressings rely on emulsifiers to hold their texture together, and this one achieves a smooth, pourable consistency through nothing but the blender and a splash of water. Massaging the kale with a little salt before dressing it transforms the leaves from tough and bitter to silky and deeply savory — a step that makes all the difference. Juicy blueberries and paper-thin red onion add pops of sweetness and sharpness that play beautifully against the herby, nutty dressing. A double hit of toasted walnuts — some blended into the pesto, some scattered on top — gives every bite a satisfying crunch. It's a genuinely craveable salad that happens to be completely clean from start to finish.
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Learn more →Ingredients
4 servings
For the salad
- 1 bunch (about 8 oz) lacinato kale, stems removed, leaves torn into bite-sized pieces
- ¼ tsp salt
- 1 cup fresh blueberries
- ¼ cup red onion, very thinly sliced
- ¼ cup dry-roasted walnuts, roughly chopped
For the walnut pesto dressing
- 1 cup fresh basil leaves, loosely packed
- ¼ cup dry-roasted walnuts
- 1 clove garlic
- 2 tbsp lemon juice, freshly squeezed
- ¼ cup extra-virgin olive oil
- 2 tbsp water
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a small dry skillet over medium heat, toast the walnuts for the salad (1/4 cup, roughly chopped) and the walnuts for the dressing (1/4 cup) together, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Remove from heat and let cool for 5 minutes, then separate into the two portions.
- 2
Place the torn kale leaves in a large mixing bowl and sprinkle with 1/4 tsp salt. Using clean hands, massage the kale firmly for 1–2 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
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