Artificial Food Coloring Free Turmeric-Ginger Berry Kale Salad
This vibrant salad is a feast for the eyes and the palate, built entirely from whole, unprocessed ingredients that bring their own brilliant color to the bowl. The golden turmeric-ginger dressing does double duty — it's bold and aromatic while also acting as the massage medium that transforms raw kale into something silky and genuinely craveable. Fresh blueberries and sliced strawberries add bursts of natural sweetness, while creamy avocado and crunchy walnuts give every bite real staying power. For anyone navigating artificial dyes, packaged salad kits and bottled dressings can be surprisingly risky territory, but every drop of color here comes straight from the produce itself. The technique of massaging the kale with dressing is a small step that makes a huge difference, breaking down the tough leaves so they soak up all that lemony, spiced goodness. Pumpkin seeds scattered on top add a satisfying finishing crunch without any ingredient you'd need to second-guess. It comes together quickly and looks stunning on the table, making it just as fitting for a weeknight dinner as it is for entertaining.
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 dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- ¼ tsp black pepper, freshly ground
- ¼ tsp fine sea salt
For the salad
- 1 bunch (about 8 oz) curly or lacinato kale, stems removed, leaves torn into bite-sized pieces
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and sliced
- 1 large avocado, pitted and diced
- ½ cup dry-roasted walnuts, roughly chopped
- 2 tbsp pumpkin seeds (optional)
Instructions
- 1
In a small bowl or jar, whisk together the olive oil, lemon juice, honey, turmeric, grated ginger, black pepper, and salt until smooth and fully combined.
- 2
Place the torn kale leaves in a large mixing bowl. Drizzle about half the dressing over the kale, then use your hands to massage the leaves firmly for 1–2 minutes, until they soften, darken slightly, and reduce in volume by about a third.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!