Paleo Cilantro-Lime Berry Kale Salad
This vibrant salad is a serious crowd-pleaser — sweet berries, creamy avocado, and crunchy toasted pepitas piled onto tender massaged kale with a bright cilantro-lime dressing that ties everything together beautifully. The massaging step is the secret weapon here: working a little salt into the raw kale breaks down its tough fibers so you get leaves that are silky and deeply flavored rather than chewy and bitter. Every ingredient on the list is whole and unprocessed, making this an effortless fit for anyone eating grain-free and dairy-free without having to swap or substitute a thing. The dressing comes together in one bowl — fresh lime juice, olive oil, honey, garlic, and cumin — and it's punchy enough to stand up to the hearty greens while still letting the fruit shine. Blueberries and strawberries add natural sweetness that balances the savory, slightly smoky pumpkin seeds you toast right in a dry skillet. It's the kind of salad that actually satisfies, thanks to the healthy fats from avocado and olive oil keeping you full long after the bowl is empty. Make it for a weeknight dinner or bring it to a gathering and watch it disappear fast.
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!