Mushroom Free Smoky Paprika Kale and Blueberry Salad
This vibrant salad is a study in contrasts — earthy massaged kale, juicy blueberries, creamy avocado, and a smoky, cumin-laced dressing that ties everything together in the most satisfying way. The smoked paprika and lemon vinaigrette is genuinely crave-worthy, with just enough honey to balance the brightness without tipping into sweet territory. Massaging the kale with a pinch of salt is the move that transforms it from tough and bitter to silky and deeply flavored, so don't skip that step. Toasting the walnuts and pumpkin seeds in a dry skillet adds a warm, nutty crunch that makes every bite feel intentional and layered. The whole thing comes together with whole, recognizable ingredients — no hidden fillers, no processed add-ins, and absolutely nothing from the fungi family to worry about. It works beautifully as a standalone lunch or alongside a simple protein for a more substantial meal. Fresh parsley scattered over the top at the end adds a pop of color and a clean herbal finish that really pulls the plate together.
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!