Cashew Free Cilantro-Lime White Bean and Kale Salad
Bright, zesty, and packed with plant-based protein, this hearty kale salad is the kind of bowl that actually keeps you full. The secret starts with massaging the lacinato 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 punchy cilantro-lime dressing made with fresh lime juice, garlic, cumin, and a touch of honey ties everything together with bold, herbaceous flavor. Creamy white beans and diced avocado add satisfying richness, while pumpkin seeds bring a satisfying crunch that makes every bite interesting. Cherry tomatoes round it all out with a pop of sweetness and color. Every ingredient here is naturally tree-nut-free, so there's no need to scrutinize labels or swap anything out — just grab your produce and get going. It's the kind of salad you'll want to make on repeat all week.
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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.
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