Hazelnut Free Smoky Paprika Kale and Blueberry Salad
This salad is a serious showstopper — deep, smoky, and vibrant all at once, with massaged kale as the hearty base and juicy blueberries adding little bursts of sweetness in every bite. The dressing is where the magic really happens: smoked paprika and cumin give it a warm, almost barbecue-like depth, balanced by bright lemon juice and a touch of raw honey. Toasted walnuts and pumpkin seeds bring the crunch, while creamy avocado slices on top make the whole thing feel genuinely satisfying rather than just virtuous. Massaging the kale with salt before dressing it is the move that transforms this from a tough, bitter green into something silky and craveable — don't skip that step. Every ingredient here is naturally free from tree nuts in the hazelnut family, so there's no need to scrutinize labels or swap anything out. It comes together with simple pantry staples and fresh produce, making it an easy choice for a weeknight dinner or a lunch that actually keeps you full. Scatter some fresh parsley over the top before serving and it looks like something straight off a restaurant menu.
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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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