Cashew Free Turmeric-Ginger Kale and Avocado Salad

Total time25 min

Prep time20 min

Cook time0 min

Cashew Free Turmeric-Ginger Kale and Avocado Salad

Bright, earthy, and loaded with texture, this vibrant bowl brings together massaged kale, creamy avocado, crunchy pumpkin seeds, and a rainbow of shredded vegetables that make every forkful interesting. The real star is the dressing — a golden blend of turmeric, fresh ginger, lemon juice, honey, and garlic that comes together in minutes and coats every leaf with warm, zesty flavor. Massaging the kale with a little salt before dressing it is the move that transforms tough, bitter leaves into something silky and genuinely craveable. Many store-bought salad kits and dressings sneak in cashew-based creamers or nut blends, so making this entirely from scratch means you know exactly what's in the bowl. The pumpkin seeds deliver that satisfying crunch and richness without any tree nut concerns, keeping the whole dish safe and delicious. It's the kind of salad that actually holds up well as the kale continues to soften, so leftovers the next day are just as good. Fresh cilantro or parsley scattered over the top at the end adds a pop of color and brightness that pulls the whole thing together beautifully.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp ground turmeric
1 tsp fresh ginger, finely grated
1 tsp raw honey
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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