Paleo Turmeric-Ginger Kale and Avocado Salad
Bright, bold, and loaded 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 move that transforms it from tough and bitter to silky and deeply flavorful — don't skip that step. The dressing is where things really come alive: fresh lemon juice, grated ginger, and ground turmeric whisk together with olive oil, raw honey, and garlic into a glossy, golden sauce that coats every leaf. Shredded purple cabbage and carrots add satisfying crunch, while creamy sliced avocado on top keeps everything rich and filling without any dairy or grains in sight. Raw pumpkin seeds bring a subtle nuttiness and a little extra protein to round out the whole thing. Every ingredient here is whole and unprocessed, which is exactly what makes this salad such a natural fit for anyone eating close to the source. A handful of fresh cilantro or parsley scattered over the top right before serving makes it look as good as it tastes.
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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
- 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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