Brazil Nut Free Smoky Paprika Kale and Blueberry Salad
This salad is a genuinely exciting combination of flavors — smoky, bright, creamy, and a little sweet all at once. Massaging the kale with salt before dressing it is the move that transforms the leaves from tough and bitter to silky and deeply savory, making it the kind of green salad people actually go back for seconds on. The smoked paprika and cumin dressing brings a warm, almost barbecue-like depth that plays beautifully against the burst of fresh blueberries and the richness of sliced avocado. Toasted walnuts and pumpkin seeds add serious crunch and a nutty complexity that makes every bite feel satisfying and complete. For anyone navigating tree nut allergies or sensitivities, it's worth knowing that brazil nuts are one of the trickier ones to avoid in packaged snacks and trail mixes — but this recipe keeps things clean and straightforward with ingredients you can easily verify at the store. Everything here is whole, fresh, and easy to source without second-guessing labels. Finish it with a scatter of fresh parsley if you have it on hand, and serve it right away while the avocado is still perfectly creamy.
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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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