Emulsifier Free Turmeric Kale & Quinoa Detox Salad
This vibrant bowl is the kind of salad that actually earns the word "detox" — not because of any gimmick, but because every ingredient is doing real, wholesome work. Massaged curly kale forms the leafy base, softened just enough to lose its toughness while keeping that satisfying chew, and it gets layered with fluffy quinoa, caramelized roasted sweet potato, crunchy pumpkin seeds, and cool slices of avocado. The dressing is where things get really interesting: fresh lemon juice, raw honey, ground turmeric, ginger, and minced garlic whisked together with extra-virgin olive oil into something bright, warming, and deeply savory all at once. Because every component is made from scratch using whole, single-ingredient foods, there's no need to scan labels for hidden additives — the dressing contains nothing but pantry staples you can see and name. That's genuinely hard to find in a bottled vinaigrette, where emulsifiers tend to sneak in to keep things shelf-stable and smooth. The warm quinoa and sweet potato wilting slightly into the massaged kale as you toss everything together is one of those small kitchen moments that makes the whole process feel worth it. Serve it with an extra squeeze of lemon and you've got a bowl that's as satisfying to look at as it is to eat.
About FigFig 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 roasted sweet potato
- 1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 tbsp extra-virgin olive oil, divided
- ¼ tsp salt
- ¼ tsp black pepper
For the quinoa
- ¾ cup quinoa, rinsed
- 1 ½ cups water
- ¼ tsp salt
For the salad
- 1 bunch curly kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
- 1 large avocado, pitted and sliced
- ½ cup shredded red cabbage
- ½ cup shredded carrots
- ⅓ cup raw pumpkin seeds
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp raw honey
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 clove garlic, finely minced
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the sweet potato cubes on a large baking sheet, drizzle with 2 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper. Toss to coat, then spread in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
- 2
While the sweet potato roasts, combine the rinsed quinoa, 1 1/2 cups water, and 1/4 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook for 13–15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!