Chicken 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 texture that keep every bite interesting. The dressing is the secret weapon here: smoked paprika and cumin give it a warm, almost campfire depth, while fresh lemon juice and honey keep things lively and balanced. Massaging the kale with a pinch of salt before dressing it is a small step that makes a huge difference, softening the leaves so they soak up every bit of that smoky vinaigrette instead of fighting it. Toasted walnuts and pumpkin seeds add a satisfying crunch, while juicy blueberries and creamy avocado round out the bowl with color and richness. This is the kind of plant-forward salad that genuinely fills you up — no meat required and no compromises on flavor. It comes together entirely from whole, recognizable ingredients, so there's no guesswork about what's in your bowl. Whether you're serving it as a main or a stunning side, it's the kind of dish that makes people ask for the recipe before they've even finished eating.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!