Anti Inflammatory Turmeric-Ginger Kale and Avocado Salad
Massaging the kale is the secret move here — it transforms the leaves from tough and bitter into something silky and deeply savory that actually holds up to a bold dressing. That dressing is where the real magic happens: turmeric and freshly grated ginger whisk together with lemon juice, olive oil, honey, and a little garlic into a bright, golden sauce that coats every leaf. Both turmeric and ginger are among the most well-researched ingredients for their natural anti-inflammatory properties, and pairing them with black pepper (which boosts turmeric absorption) shows this recipe was built with intention, not just aesthetics. Creamy avocado, shredded purple cabbage, and carrots add color, crunch, and healthy fats that round out the bowl beautifully. A handful of raw pumpkin seeds gives each bite a satisfying nuttiness without any processed additions. The whole thing comes together in minutes and serves four, making it an easy weeknight side or a lunch you'll actually look forward to.
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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
- 2 ripe avocados, pitted and sliced
- 1 ½ cups shredded purple cabbage
- 1 cup shredded carrots
- ¼ cup raw pumpkin seeds (pepitas)
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small garlic clove, finely grated or pressed
- ¼ tsp black pepper, freshly ground
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the torn kale leaves in a large mixing bowl and sprinkle with 1/4 tsp salt. Using clean hands, massage the kale firmly for 1–2 minutes, squeezing and working the leaves until they darken, soften noticeably, and reduce in volume by about one-third.
- 2
In a small bowl or jar, whisk together the olive oil, lemon juice, turmeric, grated ginger, honey, garlic, black pepper, and 1/4 tsp salt until the dressing is smooth and uniformly golden-yellow.
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