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Summer Salads

Aired on July 12, 2013

Recipe: Kale Salad with Pico de Gallo

July 16, 2013 (Updated: 2:46 PM)


  • 1 bunch of kale
  • Juice of one lime
  • 1 large tomato, seeded and chopped
  • 1 avocado, diced
  • 1/2 cup onion, chopped
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt (or Kosher)
  • 1/2 cup roasted pumpkin seeds (pepitas)


To prepare the kale, fold the leaves and tear away the rib and discard. Thinly slice the remaining kale and place in a large bowl. In a small bowl, mix together the tomato, onion, and avocado. Drizzle half the olive oil and sprinkle half the lime juice on the kale. To blend it, use your hands to rub it into the leaves. Add the other half of the olive oil and remaining lime juice to the tomato mixture and stir. Combine the Pico de Gallo with the kale. Sprinkle with the pumpkin seeds. 

Because kale is a sturdy green, this will keep in the refrigerator for about three days.

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