Low Iodine Cilantro-Lime Kale and Avocado Salad
Bright, zesty, and packed with fresh produce, this kale and avocado salad is the kind of bowl that feels indulgent while being genuinely nourishing. The trick to making kale actually enjoyable is the massage step — working salt into the leaves for a few minutes breaks down their tough texture and turns them silky and deeply flavorful, ready to soak up every drop of the cilantro-lime dressing. That dressing itself is a standout: olive oil, fresh lime juice, garlic, honey, and cumin come together into something bright and slightly smoky that ties the whole salad together. Creamy diced avocado, crisp cucumber, juicy cherry tomatoes, and sharp red onion round out the bowl with satisfying contrast in every bite. Toasted pepitas add a nutty crunch on top that makes this feel like a complete, restaurant-worthy dish rather than a side salad. For anyone navigating iodine restrictions, this recipe is a natural fit — every ingredient is a whole, unprocessed plant food with no seafood, dairy, or iodized salt in sight, just fine sea salt used in measured amounts. It comes together in one bowl with minimal cleanup, making it an easy go-to when you want something fresh and flavorful without any guesswork.
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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!