Wheat Free Cilantro-Lime Berry Kale Salad
This vibrant salad is a full-on celebration of fresh produce — tender massaged kale, juicy blueberries and strawberries, creamy avocado, and a punchy cilantro-lime dressing that ties everything together beautifully. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required. The technique of massaging the kale with a little salt is the real secret weapon — it breaks down the tough fibers so the leaves turn silky and soak up that bright, cumin-kissed dressing like a dream. Toasting the pumpkin seeds in a dry skillet adds a satisfying crunch and a nutty depth that makes this feel like way more than a simple salad. The dressing comes together in one bowl with lime juice, olive oil, honey, garlic, and fresh cilantro — clean, bold flavors with zero fuss. It's the kind of dish that works just as well as a light lunch as it does alongside grilled proteins at dinner, and it looks genuinely stunning on the table.
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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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