Capsaicin Free Cilantro-Lime Kale and Avocado Salad
Bright, creamy, and packed with fresh flavor, this kale and avocado salad is the kind of bowl that makes you genuinely excited about eating your greens. Massaging the kale with a little salt is the secret move here — it breaks down the tough fibers so every bite is tender and silky rather than chewy and bitter. The cilantro-lime dressing ties everything together with a zippy, herby punch, and a touch of honey keeps it balanced without tipping into sweetness. Creamy avocado, cool cucumber, juicy cherry tomatoes, and thinly sliced red onion make this feel substantial enough to stand on its own as a full meal. The dressing calls for red pepper flakes as an optional add-in, so it's easy to simply leave them out and keep the whole dish completely free of any heat — no substitutions or workarounds needed. Toasted pepitas add a satisfying crunch and a nutty depth that rounds out every forkful. It comes together quickly and tastes even better after a few minutes of rest, making it a smart choice for a weeknight dinner or a crowd-pleasing lunch.
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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
- ¼ tsp ground cumin
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
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.
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