Tree Nut Free Cilantro-Lime Kale and Avocado Salad
Bright, zesty, and packed 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 cilantro-lime dressing whisked together with garlic, honey, cumin, and a touch of heat ties everything together with a punchy, fresh flavor that tastes like way more effort than it actually is. Creamy avocado, crisp cucumber, juicy cherry tomatoes, and thin-sliced red onion round out the bowl with color and crunch. Toasted pepitas add a satisfying nuttiness without any tree nuts in sight — just pumpkin seeds toasted in a dry skillet until they pop and turn golden. This is the kind of salad that holds up well after dressing, making it a great option for a relaxed lunch or a vibrant side at dinner. Every ingredient is whole, straightforward, and easy to find, so you can build this bowl with total confidence.
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!