Seed Oil Free Turmeric-Ginger Kale and Avocado Salad
This vibrant salad is a powerhouse of color and flavor, built around massaged kale, creamy avocado, crunchy pumpkin seeds, and a golden dressing that smells absolutely incredible. The turmeric-ginger vinaigrette — made with extra-virgin olive oil and fresh lemon juice — is what sets this apart from every other kale salad you've had, delivering warmth and brightness in every bite. Avoiding industrially processed vegetable and seed oils is one of the trickier parts of eating clean, especially with store-bought dressings, but this one is made entirely from scratch with ingredients you can actually recognize. Massaging the kale with a little salt before dressing it is the move that transforms the leaves from tough and bitter to silky and deeply flavorful. The shredded purple cabbage and carrots add satisfying crunch and a gorgeous pop of color, while the sliced avocado on top makes the whole bowl feel genuinely indulgent. A finishing scatter of fresh cilantro or parsley pulls everything together and makes it look like something you'd order at a really good restaurant. It comes together quickly and holds up well, making it just as good for a weeknight dinner as it is for meal prep.
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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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