Walnut Free Cilantro-Lime White Bean and Kale Salad
Bright, zesty, and packed with plant-based goodness, this hearty salad brings together tender massaged kale, creamy white beans, and buttery avocado in a way that feels genuinely satisfying rather than virtuous-but-boring. The cilantro-lime dressing — built from fresh lime juice, olive oil, garlic, honey, and cumin — ties everything together with a punchy, herbaceous kick that keeps every bite interesting. Massaging the kale with a little salt is the secret move here: it softens the leaves and helps them soak up all that bright dressing so you're not fighting tough, bitter greens. Pumpkin seeds bring a satisfying crunch and a subtle nuttiness without any of the cross-contamination concerns that can come with tree nuts hiding in store-bought salads or pre-made dressings. Cherry tomatoes add little bursts of sweetness that balance the lime's tartness beautifully. Everything comes together in one bowl with minimal fuss, making this an easy choice for a weeknight dinner or a meal-prep lunch that actually holds up well.
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!