Cycle-Support Avocado & Pumpkin Seed Salad
A nutrient-dense salad packed with zinc-rich pumpkin seeds and anti-inflammatory greens to help balance hormonal skin changes. This Mediterranean-inspired salad recipe (whole30, vegetarian), ready in about 10 minutes, pairs kale, avocado, pumpkin seeds into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 285 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 3 cups, stemmed and chopped kale
- 1/2, diced avocado
- 2 tbsp pumpkin seeds
- 1/4 cup, thinly sliced red onion
- 1/4, juiced lemon
- 1 tbsp olive oil
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Massage 3 cups chopped kale with 1/4 tsp sea salt for 2 minutes until softened and vibrant green. Add 1/4 cup thinly sliced red onion and toss to combine.
- Step 2: In a small bowl, whisk 1 tbsp olive oil with 1/4 lemon juice until emulsified. Drizzle over kale mixture and toss until evenly coated and leaves glisten.
- Step 3: Divide salad between bowls, top with 1/2 diced avocado and 2 tbsp toasted pumpkin seeds. Serve immediately to prevent avocado browning.
