Oats Free Turmeric-Ginger Kale and Avocado Salad

Total time25 min

Prep time20 min

Cook time0 min

Oats Free Turmeric-Ginger Kale and Avocado Salad

Vibrant, nourishing, and packed with color, this massaged kale salad is the kind of bowl that makes you feel good from the first bite. The technique of working salt into the kale by hand is the real secret here — it breaks down the tough leaves into something tender and almost silky, so you get all the goodness of raw greens without any of the chew. A golden dressing built from turmeric, fresh ginger, lemon juice, and honey ties everything together with a warm, bright kick that coats every leaf beautifully. Creamy avocado slices, crunchy pumpkin seeds, shredded purple cabbage, and carrots round out the bowl with satisfying texture and serious visual appeal. For anyone navigating grain sensitivities, this salad is naturally free of any oat-based ingredients — every component is a whole, unprocessed food you can feel confident about. It comes together with minimal equipment and no cooking required, making it an easy win on a busy weeknight or a showstopper addition to a weekend spread. Finish it with a handful of fresh cilantro or parsley and serve immediately while the avocado is at its creamiest.

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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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