Oats Free Smoky Paprika Kale and Blueberry Salad
This vibrant salad is a bold, beautiful bowl that earns its place as a main event rather than a side thought. Massaged kale forms the hearty base, softening just enough to soak up a smoky, cumin-laced dressing built on smoked paprika, fresh lemon juice, and a touch of raw honey. Juicy blueberries add bursts of sweetness that play off the savory warmth of the dressing in the best possible way, while creamy avocado slices bring everything together with richness. Toasted walnuts and pumpkin seeds get a quick skillet treatment until golden and fragrant, adding serious crunch and depth to every forkful. Every single ingredient here is naturally grain-free, so there's no need to scan labels or second-guess anything — just whole, clean produce and pantry staples doing all the heavy lifting. It comes together with minimal cooking and maximum payoff, making it an ideal choice for a quick lunch or an impressive dinner starter that looks far more involved than it actually is.
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!