Xanthan Gum Free Cilantro-Lime Berry Kale Salad
Bright, herby, and loaded with color, this kale salad is the kind of bowl that makes you genuinely excited to eat your greens. Massaging the kale with a pinch of salt is the secret move here — it breaks down the tough fibers so the leaves turn silky and soak up every drop of that cilantro-lime dressing. Speaking of the dressing, it comes together with just a whisk: fresh lime juice, olive oil, honey, garlic, and cumin create something tangy and aromatic without needing any thickeners or stabilizers whatsoever. That matters because so many bottled dressings and store-bought salad kits sneak in additives you'd rather avoid, and this one is entirely free of that concern by design. Juicy blueberries and sliced strawberries add a sweet pop against the savory base, while toasted pepitas bring a satisfying crunch and a little nutty depth. Creamy diced avocado finishes the whole thing off, making it hearty enough to stand on its own or shine alongside a main. Every ingredient is whole, recognizable, and doing real work on the plate.
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!