BHA & BHT Free Cilantro-Lime Berry Kale Salad
Bright, tangy, and loaded with color, this salad is the kind of bowl that makes you genuinely excited to eat your greens. Massaging the kale with a pinch of salt before dressing it is the move that transforms tough, bitter leaves into something tender and almost silky — a small step that makes a huge difference. The cilantro-lime dressing comes together with fresh herbs, citrus, olive oil, honey, and a touch of cumin, meaning every single ingredient is whole and recognizable with zero synthetic preservatives in sight. That matters a lot when you're navigating packaged dressings and condiments, which are notorious for sneaking in synthetic antioxidants like BHA and BHT to extend shelf life. Here, you're blending your own from scratch, so you know exactly what's going in. Juicy blueberries and sliced strawberries add a sweet-tart pop against the savory kale, while toasted pumpkin seeds bring a satisfying crunch and nutty depth. Creamy diced avocado finishes it off, making this salad feel genuinely hearty rather than a sad side dish afterthought.
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 salad
- 1 bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp salt
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and sliced
- ½ cup raw pumpkin seeds (pepitas)
- ¼ cup red onion, thinly sliced
- 1 avocado, pitted and diced
For the dressing
- ½ cup fresh cilantro leaves, loosely packed
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp extra-virgin olive oil
- 1 tsp honey
- 1 small garlic clove, finely minced
- ¼ tsp ground cumin
- ¼ tsp salt
- pinch of black pepper
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 until the leaves darken, soften noticeably, and reduce in volume by about a third.
- 2
In a small bowl or jar, whisk together the cilantro, lime juice, olive oil, honey, minced garlic, cumin, 1/4 tsp salt, and black pepper until the dressing is well combined and slightly emulsified.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!