Cashew Free Smoky Paprika Kale and Blueberry Salad
This salad is a bold, beautiful bowl that proves greens don't have to be boring. Massaging the kale with a pinch of salt softens the leaves and mellows any bitterness, making it the ideal base for everything piled on top. A smoky paprika and cumin dressing — brightened with lemon juice and a touch of raw honey — ties together the sweet burst of fresh blueberries, creamy avocado slices, and the satisfying crunch of toasted walnuts and pumpkin seeds. The nut situation here is completely transparent: walnuts and pepitas are the only players, so anyone avoiding tree nuts like cashews can dig in with total confidence. Toasting the walnuts and pumpkin seeds in a dry skillet until fragrant takes just a few minutes and adds a depth of flavor that makes this feel far more special than a weeknight salad has any right to. The whole thing comes together quickly and is best served right away while the avocado is fresh and the seeds still have their crunch.
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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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