Low Iodine Cilantro-Lime Berry Kale Salad
This vibrant salad is a celebration of fresh, whole ingredients — tender massaged kale piled high with juicy blueberries, sweet strawberries, creamy avocado, and a satisfying crunch from toasted pumpkin seeds. The cilantro-lime dressing ties everything together with a bright, herby punch that makes every bite feel lively and refreshing. Managing iodine intake often means scrutinizing packaged dressings and processed toppings, but every component here is a straightforward whole food with no hidden additives to second-guess. Massaging the kale with a little salt is the kind of simple technique that transforms a potentially tough green into something genuinely silky and crave-worthy. Toasting the pepitas in a dry skillet takes only a few minutes and adds a nutty depth that elevates the whole bowl. The dressing — built from lime juice, olive oil, fresh cilantro, garlic, and a touch of honey — comes together in seconds and keeps things clean and flavorful without relying on anything processed. It's the kind of salad that feels indulgent enough to be the main event.
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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 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.
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