Micro Chop Kale Salad with Jalapeño Lime Dressing

Say “hello” to your new favorite summer salad with my Micro Chop Kale Salad with Jalapeño Lime Dressing. This bright and flavorful salad is proof that kale is anything but boring. It starts with a bed of fresh curly kale, which is then loaded with toasted pine nuts, creamy avocado, and a tangy jalapeño lime dressing that is so good, you could practically drink it. If you’re looking for a salad that is easy to eat on-the-go (and perfect for scooping with tortilla chips), this salad fits the bill!

Friends, it’s time for a milestone moment: the first Kalejunkie kale salad recipe of 2025! Can you believe it? If you’re new to my blog, then you may not know this, but the name Kalejunkie actually didn’t come from a devout love of kale. When I was first embarking on my health journey, while in recovery from Binge Eating Disorder (BED), I started sharing my meals on Instagram to document what I was eating and inspire other people who were also in active recovery. I called myself Kalejunkie, because at the time, I held the belief that if I wanted to be healthier, I needed to eats LOTS of kale. Of course now I know that isn’t true, and being healthy goes wayyyy Beyond the Kale, but back then, I didn’t know what I know now. Of course, I love a kale salad, but I hope that my blog is proof that eating healthy does not mean that you need to eat a kale salad every single day!

But, because I do still enjoy a kale salad, I wanted to create a delicious Micro Chop Kale Salad that is perfect for taking to the beach, to the ballpark, or anywhere that your summer adventures take you. It’s made from nice curly kale, which is then massaged with avocado oil, tossed with fresh sliced avocado, jalapeños, toasted pine nuts, and breadcrumbs, which are all then coated in a creamy jalapeño lime dressing. The end result is a bright and flavorful salad that is chopped thin and perfect for serving alongside tortilla chips and eaten like a delicious dip!

What You Need to make This Micro Chop Kale Salad

• Curly Kale: Of course, this wouldn’t be a kale salad without the kale!
• Avocado Oil: Not only is avocado oil used to massage the kale and break down all of those tough fibers that can be hard to digest, but it also forms the base of the dressing.
• Avocado: Avocado is smooth, creamy, and delicious, and adds healthy fats to this salad.
• Jalapeño: Fresh sliced jalapeños add a delicious kick to this salad, adding flavor, texture, and spice. You can omit them if you prefer, but I highly recommend adding them in.
• Pine Nuts: I love the crunchy, toasty flavor and texture that pine nuts adds to this salad. Plus, nuts are an excellent source of plant-based fats and protein, making it a healthy addition to this salad.
• Panko Breadcrumbs: The panko breadcrumbs add a delicious crunchy element to this salad that’s much easier to eat than a crouton.
• Parmigiano Reggiano: Freshly grated parmigiano reggiano is essential for this recipe! I will always recommend using freshly grated over pre-grated, as it doesn’t contain preservatives and adds an absolutely delicious flavor.
• Lemon: You’ll need lemon juice for the dressing and lemon zest for the salad.
• Honey:  Honey adds the perfect touch of sweetness to this dressing, without being too overpowering.
• Dijon Mustard: The Dijon mustard adds a tangy, creamy element to this dressing that is delicious.
• Garlic: I always recommend using fresh garlic, whenever possible. It adds the best flavor to salad dressings, and this dressing is no exception!
• Kosher Salt & Ground Black Pepper: A pinch of salt and pepper adds the perfect flavor and finishing touch to this salad — don’t skip it!

How to Make This Simple Kale Salad Recipe

To make this salad, start by preparing the kale. Wash the kale and remove the stems. Then, chop it very finely. Transfer the chopped kale to a large bowl and add in the avocado oil. Use your hands to massage the avocado oil into the kale for about one minute, until the kale has softened.

Chop the avocado and jalapeños, grate the parmigiano reggiano, and add them all to the bowl.
Next, toast the pine nuts. Heat a small pan, on the stove, over medium-low heat, and add in the pine nuts. Toss the pine nuts for about 3-4 minutes, until they’re lightly toasted. Then, add in the breadcrumbs and toast them for another 2 minutes.

Once they’re done, remove them from the heat and toss the pine nuts and breadcrumbs into the bowl with the salad. Finally, prepare the dressing. Add all of the dressing ingredients (the avocado oil, honey, lemon, jalapeño, dijon mustard, garlic, kosher salt, and ground black pepper) to a blender.

Blend the dressing until it’s smooth and creamy. Finally, pour the dressing on top of the salad and add the lemon zest on top. Toss to fully combine, then serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim

Home | Recipe | Salads

5 from 6 votes

Micro Chop Kale Salad with Jalapeño Lime Dressing

• Refined Sugar Free

Prep Time 15 minutes mins

Total Time 15 minutes mins

Say "hello" to your new favorite summer salad with my Micro Chop Kale Salad with Jalapeño Lime Dressing. This bright and flavorful salad is proof that kale is anything but boring. It starts with a bed of fresh curly kale, which is then loaded with toasted pine nuts, creamy avocado, and a tangy jalapeño lime dressing that is so good, you could practically drink it. If you're looking for a salad that is easy to eat on-the-go (and perfect for scooping with tortilla chips), this salad fits the bill!

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Servings: 4 Servings

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Ingredients

For the Salad:

• ▢ 1 Bunch Curly Kale, stems removed and very finely chopped
• ▢ 1 Teaspoon Avocado Oil
• ▢ 1 Avocado, chopped
• ▢ 1 Jalapeño, thinly sliced, seeds removed
• ▢ ⅓ Cup Pine Nuts
• ▢ ½ Cup Panko Breadcrumbs
• ▢ ¾ Cup Parmigiano Cheese, finely grated
• ▢ 1 Lemon, zested

For the Dressing:

• ▢ ⅓ Cup Avocado Oil
• ▢ ¼ Cup Honey
• ▢ 1 Lemon, juiced
• ▢ 4 Slices Jalapeño, seeds removed
• ▢ 1 Teaspoon Dijon Mustard
• ▢ 2 Cloves Garlic
• ▢ 1 Teaspoon Kosher Salt
• ▢ ½ Teaspoon Ground Black Pepper

Instructions 

1. To make this salad, start by preparing the kale. Wash the kale and remove the stems. Then, chop it very finely.
2. Transfer the chopped kale to a large bowl and add in the avocado oil.
3. Use your hands to massage the avocado oil into the kale for about one minute, until the kale has softened.
4. Chop the avocado and jalapeños, grate the parmigiano reggiano, and add them all to the bowl.
5. Next, toast the pine nuts. Heat a small pan, on the stove, over medium-low heat, and add in the pine nuts.
6. Toss the pine nuts for about 3-4 minutes, until they're lightly toasted. Then, add in the breadcrumbs and toast them for another 2 minutes.
7. Once they're done, remove them from the heat and toss the pine nuts and breadcrumbs into the bowl with the salad.
8. Finally, prepare the dressing. Add all of the dressing ingredients (the avocado oil, honey, lemon, jalapeño, dijon mustard, garlic, kosher salt, and ground black pepper) to a blender.
9. Blend the dressing until it's smooth and creamy.
10. Finally, pour the dressing on top of the salad and add the lemon zest on top.
11. Toss to fully combine, then serve and enjoy!

Recipe In Action

Nutrition Hide Nutrition

Calories: 539kcalCarbohydrates: 37gProtein: 12gFat: 41gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gCholesterol: 13mgSodium: 2773mgPotassium: 687mgFiber: 8gSugar: 22gVitamin A: 5304IUVitamin C: 47mgCalcium: 357mgIron: 4mg