Peanut Free Turmeric-Ginger Kale and Avocado Salad

Total time25 min

Prep time20 min

Cook time0 min

Peanut Free Turmeric-Ginger Kale and Avocado Salad

Bright, earthy, and packed with texture, this vibrant salad brings together massaged kale, creamy avocado, crunchy pumpkin seeds, and a rainbow of shredded vegetables for a bowl that genuinely earns the word "nourishing." The real star is the golden dressing — a punchy blend of turmeric, fresh ginger, lemon juice, honey, and garlic that coats every leaf with warm, citrusy depth. Massaging the kale with salt before dressing it is the move that transforms tough, bitter leaves into something silky and almost sweet, so don't skip that step. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from processed pantry staples. Pumpkin seeds bring a satisfying crunch and a boost of plant-based richness without any of the allergen stress that can come with other seed or nut toppings. The avocado goes on last, fanned over the top so it stays intact and gorgeous until you're ready to dig in. This is the kind of salad that converts skeptics — colorful enough to impress at a dinner table, easy enough to pull together on a weeknight.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!