Tree Nut Free Turmeric-Ginger Kale and Avocado Salad

Total time25 min

Prep time20 min

Cook time0 min

Tree Nut Free Turmeric-Ginger Kale and Avocado Salad

This vibrant salad is a full-on celebration of color and bold flavor, layering massaged kale, creamy avocado, crunchy purple cabbage, and shredded carrots into something that looks as good as it tastes. The real star is the golden dressing — a bright blend of turmeric, fresh ginger, lemon juice, honey, and garlic that comes together in minutes and coats every leaf with warm, zesty depth. 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 savory, so don't skip that step. Pumpkin seeds add a satisfying crunch and keep things interesting without any reliance on tree nuts, making this a genuinely easy win for anyone navigating those restrictions. So many store-bought dressings and salad kits sneak in almond oils or cashew-based creamers, but everything here is straightforward and whole-ingredient from start to finish. The avocado slices layered on top make it feel indulgent and restaurant-worthy, even though the whole thing comes together in one bowl with minimal cleanup. Serve it immediately after adding the avocado for the best texture, or let the dressed kale sit a little longer if you prefer an even more tender bite.

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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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