MSG Free Smoky Paprika Kale and Blueberry Salad
This vibrant salad brings together some genuinely unexpected flavors — sweet blueberries, creamy avocado, and deeply smoky paprika — and the result is far more exciting than your average bowl of greens. The kale gets massaged with a pinch of sea salt until it softens and darkens, which transforms it from tough and bitter into something almost silky that holds up beautifully under the bold dressing. Every ingredient here is whole and unprocessed, so there's no need to second-guess labels or worry about hidden additives sneaking into your meal. The dressing is built from scratch with olive oil, fresh lemon juice, smoked paprika, cumin, honey, and minced garlic — nothing out of a packet, nothing suspicious. Toasting the walnuts and pumpkin seeds in a dry skillet takes just a few minutes but adds a nutty crunch that makes the whole salad feel satisfying enough to stand on its own. The blueberries burst against the smoky, garlicky dressing in a way that sounds unusual but absolutely works. Finish it with sliced avocado and a scatter of fresh parsley, and you've got a showstopper salad that's as nourishing as it is genuinely delicious.
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!