Zinc-Boosting Pumpkin Seed Avocado Salad

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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 nutrient-dense salad with zinc-rich pumpkin seeds and healthy fats to support skin health during Whole30, preventing cycle-related breakouts. This Mediterranean-inspired Whole30 recipe, ready in about 20 minutes, pairs avocado, pumpkin seeds, radishes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 20 min Serves 2 Mediterranean cuisine 220 cal/serving

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Ingredients

1 large avocado
1/4 cup pumpkin seeds
1/2 cup thinly sliced radishes
2 cups finely chopped kale
2 tbsp lemon juice
1 tbsp avocado oil
1/4 tsp sea salt

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Equipment for this recipe

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Instructions

Step 1: Place 1 large avocado, halved and pitted, in a bowl. Add 2 tbsp lemon juice and gently mash with a fork until mostly smooth but still slightly chunky, then add 1/4 cup pumpkin seeds and toss to combine.
Step 2: Add 1/2 cup thinly sliced radishes and 2 cups finely chopped kale to the avocado mixture. Drizzle with 1 tbsp avocado oil and sprinkle with 1/4 tsp sea salt. Toss gently until evenly coated, using your hands to break down kale stems slightly.
Step 3: Let sit for 10 minutes to allow flavors to meld, then serve chilled. The salad should have a creamy texture with a satisfying crunch from the radishes and seeds.