This salad is a genuinely exciting combination of smoky, sweet, and bright — the kind of bowl that makes you rethink what a salad can be. Massaging the kale with a little sea salt transforms it from tough and bitter into something tender and deeply savory, ready to soak up every drop of that smoked paprika and cumin dressing. Fresh blueberries bring a juicy pop of sweetness that plays beautifully against the warm spice, while creamy avocado slices and toasted walnuts and pepitas add richness and crunch in every bite. Every single ingredient here is whole and unprocessed — no packaged dressings, no shelf-stable shortcuts, nothing that typically carries the synthetic preservatives found in so many store-bought salad kits and bottled condiments. The dressing comes together in one small bowl with olive oil, lemon juice, raw honey, and spices, so you know exactly what's going into it. It's the kind of recipe that's as clean as it is craveable, and it comes together with minimal effort and maximum payoff.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)