Chestnut Free Turmeric-Ginger Kale and Avocado Salad

Total time25 min

Prep time20 min

Cook time0 min

Chestnut Free Turmeric-Ginger Kale and Avocado Salad

Bright, bold, and packed with texture, this salad is the kind of bowl that makes you feel genuinely good about what you're eating. Massaging the kale with a pinch of salt is the secret move here — it transforms the leaves from tough and bitter to silky and deeply flavorful before the dressing even touches them. That dressing is the real star: a golden blend of turmeric, fresh ginger, lemon juice, honey, and garlic that coats every leaf with warm, zesty depth. Creamy avocado slices, crunchy pumpkin seeds, shredded purple cabbage, and carrots round out the bowl with color and satisfying bite. Everything in this recipe is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or swap anything out — just straightforward, whole-food ingredients from start to finish. It comes together in one large bowl with minimal cleanup, making it an easy weeknight win or a stunning dish to bring to a gathering. A scatter of fresh cilantro or parsley at the end adds a bright, herby finish that ties 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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