Nitrate & Nitrite Free Cilantro-Lime Kale and Avocado Salad
Bright, zesty, and packed with texture, this salad is the kind of bowl that makes you genuinely excited about eating your greens. Massaging the kale with a little sea salt is the secret move here — it breaks down the tough fibers so the leaves turn silky and soak up that cilantro-lime dressing in the best possible way. Speaking of the dressing, it comes together in one small bowl with olive oil, fresh lime juice, garlic, honey, and cumin, delivering a punchy, herbaceous hit in every bite. Creamy avocado, cool cucumber, juicy cherry tomatoes, and a handful of toasted pepitas round things out with satisfying crunch and richness. Every single ingredient is whole and unprocessed, so there's no need to squint at labels hunting for hidden additives or preservatives — what you see is exactly what you get. It's the kind of recipe that works just as well for a weeknight dinner as it does for impressing guests at a summer gathering.
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
- 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!