Anti Inflammatory Cilantro-Lime Kale and Avocado Salad
This vibrant bowl is a masterclass in feel-good eating, layering massaged kale, creamy diced avocado, crisp cucumber, juicy cherry tomatoes, and toasted pepitas into something that looks as good as it tastes. Massaging the kale with a pinch of salt is the quiet secret here — it breaks down the tough fibers so every bite is tender and deeply flavored rather than chewy and bitter. The dressing brings it all together with fresh lime juice, extra-virgin olive oil, cilantro, garlic, and a whisper of honey and cumin, hitting that bright, zesty note that makes you want to keep going back for another forkful. Nearly every ingredient in this salad pulls double duty as a recognized anti-inflammatory powerhouse — leafy greens, healthy fats from avocado and olive oil, and antioxidant-rich tomatoes all in one bowl. Toasting the pepitas in a dry skillet until they pop adds a nutty crunch that makes this feel like a restaurant-quality dish with almost zero extra effort. It serves four and comes together quickly enough for a weeknight, but it's impressive enough to bring to a dinner table without any apology.
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 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp fine sea salt
- 2 ripe avocados, pitted, peeled, and diced
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ⅓ cup raw pepitas (pumpkin seeds)
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro leaves, roughly chopped
- 1 clove garlic, finely minced
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground cumin
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
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 2–3 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
- 2
In a small bowl, whisk together the olive oil, lime juice, cilantro, garlic, honey, cumin, salt, black pepper, and red pepper flakes, if using, 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!