Cinnamon Free Cilantro-Lime Kale and Avocado Salad

Total time25 min

Prep time20 min

Cook time0 min

Cinnamon 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. 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 brings serious freshness, with garlic, honey, and a touch of cumin pulling everything into a cohesive, vibrant flavor that tastes far more complex than the effort involved. Creamy avocado, crisp cucumber, juicy cherry tomatoes, and thinly sliced red onion round out the salad with color and crunch in every forkful. Toasted pepitas add a nutty, slightly smoky finish that makes the whole thing feel satisfying enough to stand on its own as a meal. For anyone avoiding warming spices like cinnamon, this recipe is a natural fit — the seasoning leans entirely on citrus, cumin, and fresh herbs, so there's nothing hidden to worry about. It's the kind of salad you'll find yourself making 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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