Turmeric Free Smoky Paprika Kale and Blueberry Salad
This salad is a bold, beautiful bowl that proves greens and fruit can absolutely share the spotlight. Juicy blueberries, creamy avocado, and crunchy toasted walnuts and pepitas layer on top of massaged kale for a combination that hits every texture and flavor note you want. The dressing is where the real magic happens — smoked paprika and cumin give it a warm, earthy depth that plays perfectly against the brightness of fresh lemon juice and a touch of raw honey. Massaging the kale with a little salt before dressing it is the move that transforms tough, bitter leaves into something tender and almost silky. Many spice-forward dressings lean on golden spices that can be tricky to avoid, but this one builds all its complexity from smoked paprika, cumin, garlic, and citrus — nothing more. Thinly sliced red onion adds a little sharpness that ties everything together, and a scatter of fresh parsley over the top makes it look as good as it tastes. It comes together quickly and is the kind of salad that actually satisfies.
About FigFig 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
- 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!