Beef Free Smoky Paprika Kale and Blueberry Salad
This salad is a genuinely exciting bowl — smoky, bright, creamy, and a little sweet all at once, with layers of flavor that feel anything but ordinary. The smoked paprika and cumin dressing is the real star here, bringing a warm, earthy depth that pairs beautifully with the pop of fresh blueberries and the richness of sliced avocado. Massaging the kale with a pinch of salt is the move that transforms it from tough and bitter to silky and deeply savory, so don't skip that step. Toasting the walnuts and pumpkin seeds in a dry skillet adds a nutty crunch that makes every bite more satisfying. The whole thing comes together with wholesome, plant-forward ingredients — olive oil, lemon juice, honey, garlic — nothing processed or complicated. It's the kind of salad that actually fills you up, thanks to the healthy fats from avocado, walnuts, and pepitas working together. Serve it immediately after adding the avocado so everything stays vibrant and fresh.
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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
- 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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