Turkey Free Smoky Paprika Kale and Blueberry Salad
This vibrant salad is built entirely on plants, grains, and good fats — no poultry of any kind in sight. The star move here is massaging the kale with a pinch of salt until it softens and darkens, which transforms what can be a tough, bitter green into something genuinely tender and craveable. A smoky paprika and cumin dressing ties everything together with warm, earthy depth, while fresh lemon juice keeps it bright and lively. Juicy blueberries add little bursts of sweetness that play beautifully against the savory notes, and creamy avocado slices on top make every forkful feel indulgent. Toasted walnuts and pumpkin seeds bring the crunch and a satisfying richness that makes this feel like a full, complete meal rather than a side dish. It's the kind of salad that actually holds up well as you eat it, thanks to that massaged base — no sad, wilted greens halfway through the bowl.
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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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