Pork Free Smoky Paprika Kale and Blueberry Salad
This salad is a bold, beautiful bowl that proves plant-based eating can be anything but boring. Juicy blueberries, creamy avocado, and massaged kale come together with toasted walnuts and pumpkin seeds for a combination that hits every texture — tender, crunchy, and silky all at once. The real star is the smoky paprika and cumin dressing, which brings a warm, almost campfire-like depth that makes the whole thing feel far more complex than the ingredient list suggests. Massaging the kale with a little salt is the move that transforms it from tough and bitter to soft and deeply savory, so don't skip that step. Every single ingredient here is naturally free from pork and pork derivatives, with no need to swap anything out or scrutinize labels. It comes together in one large bowl with minimal cleanup, making it an easy weeknight option or a showstopper side for a dinner spread. Finish it with a scatter of fresh parsley and serve immediately so the avocado stays bright and the seeds keep their satisfying crunch.
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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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