Seed Oil Free Smoky Paprika Kale and Blueberry Salad
This salad is a genuinely exciting combination of flavors — smoky, bright, creamy, and a little sweet all at once. The dressing is built on extra-virgin olive oil and fresh lemon juice, so you get real, clean fat without any of the refined industrial oils that sneak into so many bottled dressings and restaurant salads. Smoked paprika and cumin give the whole bowl a warm, almost campfire-like depth that plays beautifully against the burst of fresh blueberries. 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. Toasted walnuts and pumpkin seeds add serious crunch and richness, while sliced avocado makes the whole thing feel satisfying enough to stand on its own as a meal. Every ingredient here is whole and recognizable, which is exactly what you want when you're trying to keep processed fats off the plate without sacrificing any flavor.
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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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