Rye Free Smoky Paprika Kale and Blueberry Salad

Total time25 min

Prep time15 min

Cook time5 min

Rye Free Smoky Paprika Kale and Blueberry Salad

This vibrant salad is built entirely from whole, naturally grain-free ingredients — no bread, no croutons, no hidden grain-based additives to second-guess. The star move here is massaging the kale with a pinch of sea salt until it softens and darkens, transforming what can feel like a tough, chewy green into something almost silky and deeply savory. From there, a smoky paprika and cumin dressing — brightened with fresh lemon juice and a touch of raw honey — coats every leaf with bold, warm flavor that feels anything but plain. Juicy blueberries add little bursts of sweetness that play beautifully against the smokiness, while toasted walnuts and pumpkin seeds bring serious crunch and a nutty depth you'd normally expect from a crouton. Creamy avocado slices layered on top round everything out and make this feel genuinely satisfying rather than just a side dish. It comes together with minimal cooking — just a quick toast of the nuts and seeds in a skillet — so the effort is low but the payoff is high. Fresh parsley scattered over the top at the end adds a pop of color and a clean, herby finish that ties the whole bowl together.

About Fig

Fig 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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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!