Description
This Kale and White Bean Salad is a delightful mix of fresh kale, creamy avocado, and hearty beans, creating an easy and nutritious dish perfect for lunch or dinner.
Ingredients
Scale
- 1 bunch lacinato or curly kale, stems removed and finely chopped (about 5 cups)
- kosher salt, for massaging the kale
- 1 15 oz can cannellini beans, drained and rinsed
- 1 cup diced cucumber
- 1 avocado, chopped
- 1/4 cup pepitas
- 2 tablespoons hemp hearts
- kosher salt and black pepper, to taste
- 1/4 cup olive oil
- 1 small shallot, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey, or pure maple syrup
- 1 teaspoon dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the chopped kale and season it with a pinch of kosher salt. Gently massage the kale for 1–2 minutes until it's softer and changes color.
- Add the rinsed cannellini beans, diced cucumber, chopped avocado, pepitas, and hemp hearts to the bowl with the kale.
- In a small mixing bowl or jar, whisk together the olive oil, minced shallot, lemon juice, honey (or maple syrup), dijon mustard, minced garlic, salt, and black pepper until everything is well combined and smooth.
- Drizzle the dressing over the salad and toss gently to mix. Adjust seasonings with additional salt and pepper as needed.
- Enjoy the salad immediately, or allow it to sit for 10–15 minutes to let the flavors blend before serving.
Notes
Massage the kale well to enhance its flavor and texture.
Feel free to add other vegetables or proteins for a heartier meal!
Store any leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg