Nutmeg Free Cilantro-Lime Berry Kale Salad
This vibrant salad is a riot of color and flavor — tender massaged kale, juicy blueberries and strawberries, creamy avocado, and a punchy cilantro-lime dressing that ties everything together beautifully. The massage step is a small but transformative move: working salt into the raw kale breaks down its tough fibers so you get leaves that are silky and deeply flavorful rather than chewy and bitter. Toasting the pumpkin seeds in a dry skillet adds a satisfying crunch and a subtle nuttiness that makes every bite more interesting. The dressing is built entirely from fresh, whole ingredients — lime juice, olive oil, honey, garlic, and cumin — so there's no need to scan a bottle label for hidden spices you'd rather avoid. Warm spice blends and pre-made dressings are common culprits for sneaking in unwanted seasonings, and making everything from scratch here puts you fully in control. The finished salad is bright, creamy, crunchy, and just a little tangy, the kind of thing that disappears fast at a dinner table. Let it rest for ten minutes after dressing and the flavors meld into something genuinely special.
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!