Celery 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 into something tender and almost silky, so don't skip that step. The smoked paprika and cumin dressing brings a warm, earthy 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 backbone that makes this feel like a complete, satisfying meal rather than a side dish. Every ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. It's the kind of salad that converts people who claim they don't like salad, and it comes together with minimal effort and maximum payoff.
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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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