Brazil Nut Free Cilantro-Lime White Bean and Kale Salad
This vibrant bowl is everything a satisfying salad should be — hearty, bright, and packed with texture in every bite. Massaging the kale with a pinch of salt is the secret move here: it softens the leaves and coaxes out a subtle sweetness that makes the whole dish feel far more polished than the effort involved. The cilantro-lime dressing ties everything together with a punchy, herby kick, while creamy avocado and tender white beans make this filling enough to stand on its own as a full meal. Pumpkin seeds add a satisfying crunch and a boost of plant-based goodness without any of the cross-contamination concerns that come with mixed nut products at the store. Every ingredient in this salad is naturally free from tree nut worries, so you can toss it together with total confidence. Cherry tomatoes bring a pop of juicy sweetness that balances the citrus and cumin beautifully. It's the kind of recipe you'll find yourself making on repeat, especially when you want something fresh and nourishing without spending much time in the kitchen.
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 bunch lacinato kale (about 8 oz), stems removed, leaves thinly sliced
- ¼ tsp fine sea salt
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 1 large avocado, pitted and diced
- ⅓ cup raw pumpkin seeds (pepitas)
- ½ cup cherry tomatoes, halved
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro leaves and tender stems, finely chopped
- 1 small garlic clove, finely grated or minced
- 1 tsp raw honey
- ½ tsp ground cumin
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Place the sliced kale in a large mixing bowl and sprinkle with 1/4 tsp salt. Using clean hands, massage the kale firmly for 1–2 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
- 2
In a small bowl or jar, whisk together the olive oil, lime juice, cilantro, garlic, honey, cumin, salt, pepper, and red pepper flakes, if using, until the dressing is uniform and slightly emulsified.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!