Cashew Free Cilantro-Lime Kale and Avocado Salad

Total time25 min

Prep time20 min

Cook time0 min

Cashew Free Cilantro-Lime Kale and Avocado Salad

Bright, zesty, and loaded with texture, this kale and avocado salad is the kind of bowl that makes you genuinely excited about eating your greens. The secret starts with massaging the kale with a pinch of salt until it softens and darkens — a simple step that transforms tough leaves into something tender and almost silky. A punchy cilantro-lime dressing made with fresh lime juice, garlic, honey, and a whisper of cumin ties everything together with bold, herbaceous flavor. Creamy diced avocado, crisp cucumber, juicy cherry tomatoes, and thinly sliced red onion round out the salad with color and crunch. Toasted pepitas add a satisfying nuttiness and a little pop in every bite — and since this recipe leans on pumpkin seeds rather than tree nuts, it's a great option for anyone navigating nut-free eating without sacrificing that toasty, satisfying finish. Everything here is whole, fresh, and straightforward, so there's no need to scrutinize labels or worry about hidden ingredients sneaking into your bowl. It's the kind of salad you'll want to make on repeat.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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)

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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