Coconut Free Smoky Paprika Kale and Blueberry Salad
This salad is a bold, beautiful collision of smoky, sweet, and earthy flavors that makes a genuinely exciting case for eating more greens. Massaging the kale with a pinch of salt is the move that transforms it from tough and bitter to silky and deeply savory — it's one of those small steps that makes a huge difference in the final bowl. The smoked paprika and cumin dressing brings a warm, almost campfire-like depth that plays brilliantly against the burst of fresh blueberries and creamy avocado slices. Toasted walnuts and pumpkin seeds add serious crunch and a nutty richness that makes this feel more like a satisfying meal than a side dish. Every ingredient here is whole, straightforward, and naturally free from tropical oils or hidden additives that can sneak into store-bought dressings and packaged salad kits. Whether you're serving it as a light lunch or alongside something heartier at dinner, this one holds up beautifully and looks stunning on the table.
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!