Pecan Free Smoky Paprika Kale and Blueberry Salad
This vibrant salad brings together massaged kale, juicy blueberries, creamy avocado, and a smoky paprika dressing that makes every bite feel intentional and bold. The dressing — built from smoked paprika, cumin, lemon juice, and a touch of raw honey — has a warm, slightly sweet depth that ties all the contrasting textures together beautifully. Toasted walnuts and pumpkin seeds add the satisfying crunch you'd expect from a hearty salad, and because the recipe calls for walnuts specifically, there's no need to worry about swapping in or accidentally grabbing a nut mix that contains pecans. Massaging the kale with a pinch of salt is the move that transforms it from tough and bitter to silky and deeply savory — don't skip that step. The blueberries burst against the smoky dressing in a way that sounds unexpected but absolutely works. Thinly sliced red onion adds a little sharpness to balance the richness of the avocado, and a handful of fresh parsley at the end keeps everything feeling bright and fresh. This is the kind of salad that converts people who claim they don't like salad.
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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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