Erewhon-Style Kale and White Bean Salad
A quick and easy, no-cook salad packed with kale, white beans, avocado, and seeds, dressed with a tangy lemon-mustard dressing. High in protein and healthy fats.
Servings
Ingredients
- 5 cups kale washed and finely chopped, stem removed
- 1.5 cups cannellini beans cooked
- 1 avocado diced
- 3 tbsp pepitas (pumpkin seeds)
- 3 tbsp hemp seeds
- Salt and pepper to taste to taste
Dressing
- 3 tbsp lemon juice
- 1 tbsp 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. You will notice it going softer, and darker.
- 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!
Video
Notes
Kale: make sure to finely chop the kale, and then massage thoroughly for best texture.
Nutritional Information - Per Serving
Calories 520kcal | Carbohydrates 53g | Protein 22g | Fat 27g | Sodium 241mg | Fiber 18g | Vitamin A 160IU | Vitamin C 75mg | Calcium 314mg | Iron 8mg