Anti Inflammatory Smoky Paprika Kale and Blueberry Salad
This salad is a genuinely craveable bowl that happens to check every box for eating with inflammation in mind. Massaging the kale with a pinch of sea salt transforms it from tough and bitter to silky and deeply savory — a small step that makes a huge difference in both texture and flavor. The smoked paprika and cumin dressing brings a warm, slightly smoky depth that plays beautifully against the bright burst of fresh blueberries, which are loaded with the kind of antioxidants that make this style of eating so powerful. Toasted walnuts and pumpkin seeds add satisfying crunch along with healthy fats, while creamy avocado slices round everything out and keep you full. Every single ingredient here — the olive oil, the lemon juice, the garlic, the dark leafy greens — is a recognized staple of an anti-inflammatory approach, so nothing feels like a compromise. It comes together in well under 30 minutes and serves four, making it an easy weeknight option or a standout addition to a weekend spread. Finish it with a scatter of fresh parsley if you have it on hand — it adds a clean, herby lift that ties the whole bowl together.
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Learn more →Ingredients
4 servings
For the salad
- 1 bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp fine sea salt
- 1 cup fresh blueberries
- ¼ small red onion, very thinly sliced
- ½ cup raw walnuts
- ¼ cup pumpkin seeds (pepitas)
- 1 avocado, pitted and sliced
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small garlic clove, finely minced
- ¼ tsp fine sea salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a large skillet over medium heat, add the walnuts and pumpkin seeds and toast, stirring frequently, until the walnuts are fragrant and lightly golden and the pumpkin seeds begin to pop, about 3–4 minutes. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the olive oil, lemon juice, smoked paprika, cumin, honey, garlic, salt, and black pepper until fully combined and slightly emulsified.
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