Green Salad with Pumpkin Seeds

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant nutrient-packed salad featuring magnesium-rich pumpkin seeds and omega-3-packed greens. This Mediterranean-inspired Whole30 recipe (vegetarian), ready in about 12 minutes, pairs kale, cherry tomatoes, cucumber 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.

Prep: 12 min Serves 2 Mediterranean cuisine 320 cal/serving

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Ingredients

3 cups kale
1 cup cherry tomatoes
1/2 medium cucumber
3 tbsp pumpkin seeds
1/2 medium avocado
1 lime
2 tbsp olive oil
1/4 tsp sea salt

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

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Instructions

Step 1: Remove kale stems and tear leaves into bite-sized pieces. Place in a large bowl and massage with 1 tbsp olive oil and 1/8 tsp sea salt for 2 minutes until tender.
Step 2: Dice cucumber into 1/4-inch cubes and halve cherry tomatoes. Add to kale with 1/4 cup chopped avocado and 1 tbsp pumpkin seeds.
Step 3: Whisk remaining 1 tbsp olive oil, lime juice, and 1/8 tsp sea salt. Drizzle over salad and toss gently until evenly coated, ensuring avocado doesn't break apart.