Avocado & Pumpkin Seed Salad
This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 15 minutes, pairs kale, avocado, pumpkin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, finely chopped kale
- 1/2, sliced avocado
- 3 tbsp, toasted pumpkin seeds
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1/4 tsp sea salt
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Instructions
- Step 1: Place 2 cups finely chopped kale in a large bowl and massage with 1 tsp olive oil and 1/4 tsp sea salt for 2 minutes until softened and bright green.
- Step 2: Add 1/2 sliced avocado and 3 tbsp toasted pumpkin seeds to the kale, then drizzle with 1 tbsp lemon juice.
- Step 3: Toss gently until all ingredients are evenly distributed and coated, ensuring the avocado slices remain intact.
- Step 4: Let sit for 5 minutes before serving to allow flavors to meld, then serve immediately as a side or main.
