Pecan Free Turmeric-Ginger Kale and Avocado Salad
Bright, earthy, and genuinely satisfying, this kale salad is the kind of bowl that makes you feel good from the first bite. The star of the show is a golden dressing built from turmeric, fresh ginger, lemon juice, honey, and garlic — it's vibrant and a little zingy, and it clings beautifully to every massaged leaf. Speaking of which, taking a minute or two to work the salt into the kale by hand is the move that transforms it from tough and bitter to silky and almost sweet. Creamy avocado slices, crunchy pumpkin seeds, shredded purple cabbage, and carrots round out the textures so every forkful has something going on. Many salads that reach for this kind of crunch lean on tree nuts, but pepitas do the job here without any of that concern — no substitutions needed, no label-checking required. A handful of fresh cilantro or parsley over the top adds a pop of color and freshness that takes the whole thing over the edge. It works as a light lunch on its own or as a stunning side next to just about anything off the grill.
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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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