I’ve been seeing Erewhon’s smoothies and salads all over my social feeds, and although the desire to visit a grocery store isn’t a compelling enough reason to hop on the next flight to LA, I decided the next best thing would be to try making this kale and white bean salad at home. I absolutely loved it! It’s so easy, requires no cooking, tastes amazing, and has a variety of textures. It’s packed with healthy fats and is a very satisfying salad option with 22 g of protein. It contains many nutrients, including substantial amounts of vitamin C, vitamin K, magnesium, and iron. It’s definitely earned a spot in my meal rotation.
As always, serving sizes are estimates and do not reflect the amount you should eat or the amount of food appropriate for your individualized needs.
Why I Love This Recipe
- Quick and effortless to prepare
- Rich in protein and healthy fats
- Loaded with iron and fiber
- Packed with nutrients like calcium and vitamin C
- Perfect for a nourishing lunch
Ingredient Notes
- Kale: A powerhouse of nutrients, excellent for skin, hair, and bone health.
- Cannellini Beans: Great protein source and rich in iron; substitute with navy beans if desired.
- Avocado: High in healthy fats, contributes to the creaminess of the salad.
- Pepita and Hemp Seeds: Adds a lovely crunch and is packed with essential fatty acids.
How to Make This Recipe (Summary)
Start by preparing the lemon-mustard dressing. Massage the kale to soften it, then mix in the beans, avocado, and seeds. Season to taste. View recipe card below for detailed instructions.
Variations and Tips
- Swap kale for spinach or arugula for a different flavor profile
- Include nuts like almonds or walnuts for extra texture
- Drizzle with a balsamic glaze for a sweet twist
Why You’ll Love This Erewhon-Inspired Kale & White Bean Salad TLDR
- Nourishing
- Satisfying
- Flavorful
- Simple
Erewhon-Style Kale and White Bean Salad
Video
Equipment
Ingredients
- 5 cups kale (washed and chopped, stem removed)
- 1.5 cups cannellini beans (cooked)
- 1 avocado (diced)
- 3 tbsp pumpkin seeds
- 3 tbsp hemp seeds
- salt and pepper ( to taste)
Dressing
- 3 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 2 tsp Dijon mustard
- 1 tbsp maple syrup
Instructions
- Make the dressing: In a small glass or bowl, whisk together the lemon juice, extra virgin olive oil, dijon mustard, and maple syrup.
- Prep the kale: Thoroughly wash the kale, then remove the stems. Finely chop the kale and dry it off.
- Add the kale to a large serving bowl, pour the dressing over it, and massage the kale with your hands for a minute to soften it and give it a nicer texture.
- Add the cannellini beans, diced avocado, pumpkin seeds, and hemp seeds to the kale. Mix to combine and season with salt and pepper to taste. Enjoy!
Per Serving
FAQ
Yes, it keeps well in the fridge for up to two days.
Yes, it’s low in calories and high in fiber.
The beans and seeds contribute a significant amount of protein.
Yes, feel free to use any white beans like navy or great northern beans.
While not strictly keto due to the beans, you can modify it by omitting the beans and increasing the seeds.
