Rice Free Smoky Paprika Kale and Blueberry Salad
This salad is a bold, beautiful bowl that proves greens don't have to be boring. Massaging the kale with a pinch of salt transforms it from tough and bitter to silky and deeply savory — a small step that makes a huge difference in both texture and flavor. The smoked paprika and cumin dressing brings a warm, earthy depth that plays brilliantly against the burst of fresh blueberries and the richness of creamy avocado slices. Toasted walnuts and pumpkin seeds add serious crunch and a nutty complexity that makes every forkful interesting. Every single ingredient here is naturally grain-free and wholesome, so there's no need to scan labels or swap anything out — it just works as written. Whether you're serving it as a light lunch or a stunning side at dinner, this salad looks impressive enough to bring to a gathering and is easy enough to throw together on a weeknight.
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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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