Cumin Kale Salad

I have been sticking to the same Kale Salad recipe for far too long. It’s a simple combination of garlic, lemon, olive oil, parmesan, bread crumbs and pepper.  Yes, it’s a tasty one however it’s important to mix things up especially when it comes to color.  The more color we eat, the more micronutrients our body gets.  Micronutrients are little nutrients like vitamins, minerals, phytochemicals and antioxidants.  These little guys play a powerful role in keeping us healthy.

Cumin Kale Salad

At first glance, you can see the salad's eye catching appearance, which is nothing compared to the taste.  A homemade cumin-lime dressing makes all the difference in this dish.  The acidity of lime tenderizes the kale and reduces its bitterness. 


  • 1 bunch organic kale
  • 2 medium organic tomatoes
  • 2 any color organic bell peppers
  • 2 medium avocados
  • 1 garlic clove
  • 1/2 bunch parsley
  • 14 ounce BPA free can chickpeas
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 teaspoon red pepper flakes, or to taste
  • optional: pine nuts, sun dried tomatoes, olives, artichoke hearts
  • Cumin Lime Dressing:
  • 3 tablespoons extra virgin olive oil
  • 1 lime
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper, or to taste
  • *produce which should be prioritized as organic has been specified in the ingredient list


  1. Remove ribs from kale and thinly chop leaves. Place in a large bowl.
  2. Dice tomatoes, bell peppers and avocado. Place in bowl with kale.
  3. Smash garlic clove, remove dry casing and mince finely. Add to bowl.
  4. Finely chop parsley. Add 1/4 cup to bowl.
  5. Drain chickpeas and rinse with water in a colander. Add to bowl.
  6. Juice lime into a small bowl.
  7. Add olive oil, cumin, salt and pepper to lime juice and whisk together.
  8. Drizzle dressing over salad, toss and serve.

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