Honey Free Smoky Paprika Kale and Blueberry Salad

Total time25 min

Prep time15 min

Cook time5 min

4.5

(21)

Honey Free Smoky Paprika Kale and Blueberry Salad

About Fig

Fig 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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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!