Kale and White Bean Salad | Erewhon Copycat

By Jeri Mobley-Arias
April 25, 2022 | Updated on May 1, 2024

This kale and white bean salad recipe is one of my favorites. Made with kale, cannellini beans, an assortment of seeds, avocado and a luscious lemon vinaigrette.

If you are in the mood for salad, then check out my Easy Caesar Salad, Persimmon Salad and Kale and Smashed Cucumber Salad with Tahini Dressing recipes, next! For another copycat recipe, check out this Hailey Bieber Smoothie – Strawberry Glaze, next!


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Kale and White Bean Salad

As the temperature warms up, I find myself leaning to make this kale and white bean salad pretty often. It’s fresh, light, rich with tang and crunch, and has the right amount of zing, and I can’t get enough of it!

This recipe is inspired by a kale and cannellini bean salad featured at Erewhon; a popular natural foods grocer in Los Angeles.

Every time I visit Erewhon, I find myself going for a few spoonful of this tasty kale salad from their hot and fresh food bar–it always hits the spot! But at $18 per pound, I thought i’d make my own and save a handful of dollars.

The result: I’m hooked! I’ll be saving a lot more now that I can I just whip this easy kale salad at home.


Why This Recipe Works

  • Simple to make – We all love a recipe that is easy to whip up and this kale bean salad fits the bill.
  • Tasty and healthful – This Erewhon kale and white bean salad is every bit delicious as it is nutrient dense.
  • Easy-to-find ingredients – Who doesn’t love a recipe with ingredients that you may already have in your kitchen!
  • Make it a meal – This salad is great on its own, but you can add tofu, grilled chicken, salmon, or protein of your choice.
  • Great option for meatless Mondays – Not only is this kale salad delicious, but it is also vegan friendly!

Ingredients For Kale and White Bean Salad


  • Curly kale
  • Lemon juice
  • Cannellini beans
  • Hemp seeds
  • Pumpkin seeds
  • Sunflower seeds
  • Avocado
  • Salt and freshly cracked black pepper

Lemon Vinaigrette

  • Lemon juice
  • Quality Olive oil
  • Garlic clove
  • Maple Syrup
  • Salt and freshly cracked black pepper

How to Make Kale and White Bean Salad

  • Make the dressing. I always start with making the dressing, first, as it gives the ingredients time for the flavors to marry while preparing the rest of the salad.
  • Tenderize kale. Rinse and dry kale. I rely on a salad spinner to remove excess water, because no one wants watery salad. Next, remove kale from stem, tear into small pieces and add to a bowl. Add lemon juice, a pinch of salt and tenderize by hand. Set aside for 5 minutes.
  • Rinse Beans. I tend to place beans in a mesh strainer, then run it through water to remove opaque (and sometimes salty) liquid the beans are stored in. Drain beans, then add to a bowl and season and mix with salt, pepper and a whisper of olive oil.
  • Assemble salad. Add all ingredients to a bowl, then top with dressing and give it a good mix. Serve immediately.

How to Tenderize Kale for Salad

You might read this and think, “what does massaging kale do, exactly?”

I know, silly to think that this leafy green needs a proper rub down before consuming, but, I’ll explain why, and trust, it does make a difference.

Kale is classified as a cruciferous vegetable that is part of the brassicaceae family. Think: cabbage, brussels, bok choy, broccoli, cauliflower, mustard greens, and other leafy vegetables.

Part of the composition of kale is cellulose, an insoluble fiber, that when mixed with an acid like lemon juice, helps to break down the cell walls of the kale. The result: kale that is tender and pleasant to eat.

Some prefer to add oil, then massage. But I prefer massaging kale with lemon juice and a pinch of salt.

To do this, simply remove the rib from the kale, tear into desired bite-sized pieces and place in a mixing bowl. Add lemon juice and salt, then give kale a squeeze and release. Repeat this until you begin to notice the texture start to soften.

Once the leave are noticeably soft and shiny, set kale aside and continue with the remainder of the recipe.


Quick note: Massaging kale is a technique for when you consume kale raw. If you plan to add kale to soups, stews, braises, sautéing (any cooked method, really) then no need to massage the kale as it will soften as it cooks.

Looking For More Kale Salad Recipes?

Try these favorites:

  • Kale Pomegranate Salad – Made with maple-glazed pecans, pomegranate, asian pear, and dressed with an apple cider-dijon dressing.
  • Autumn Salad – Made with kale, roasted sweet potatoes, apples, wild rice blend, and dressed with a creamy balsamic dressing.

Tips and Tricks

  • Remove and toss backbone of kale. It’s tough, fibrous and leads to an unsavory eating experience.
  • Massage kale when ready to eat. It’s best to massage kale just prior to serving. I don’t recommend tenderizing kale an hour or longer before serving as the leaves will become too tender.
  • Don’t forget to season your salad. Yes, the mix of ingredients is what makes this kale and white bean salad so tasty, but a grind of freshly cracked black pepper and a pinch of salt goes a long way. So, don’t forget it just before tossing, along with a good pour of the lemon vinaigrette.

Loving This Recipe?

There’s a reason why this kale bean salad is a local LA grocer favorite! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you and happy eating!


Kale and White Bean Salad

5 from 2 votes
kale and white bean salad recipe is one of my favorites. Made with kale, cannellini beans, an assortment of seeds, avocado and a luscious lemon vinaigrette.
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner, Lunch, Side Dish


Lemon Vinaigrette

  • ¼ cup lemon juice
  • ¼ cup plus 1 teaspoon quality olive oil
  • 1 garlic clove, grated
  • 1 tablespoon plus 2 teaspoons, maple syrup
  • teaspoons dijon mustard
  • Kosher salt to taste Diamond Crystal brand
  • Freshly cracked black pepper to taste


  • cups curly kale, stem removed, torn into bite-sized pieces
  • 1 tablespoon lemon juice
  • 1 15-ounce can cannellini beans, rinsed, drained
  • 1 cup avocado, diced
  • 2 tablespoons sunflower seeds
  • tablespoons pumpkin seeds
  • tablespoons hemp seeds
  • Kosher salt to taste
  • Freshly cracked black pepper
  • Quality olive oil


  • Add dressing ingredients to a bowl and mix well. Set aside.
  • Tenderize kale. Rinse and dry kale. Next, remove stem from kale, tear into small pieces then add to a bowl. Add lemon juice and a pinch of salt and tenderize by hand, giving kale a few squeezes of the hand until texture is soft. Set aside.
  • Add rinsed and drained beans to a bowl and season to taste with salt and pepper and a glug of oil. Set aside.
  • Assemble salad. Add beans, kale, avocado, seeds to a bowl and season with salt and pepper. Top with dressing to your preference and give it a good mix. Serve immediately.
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  1. YJ says...

    5 stars
    I made this using the ingredients that I had on hand and it was delicious. I used navy beans, added a small bit of jalapeño and one small red snacking pepper, along with a small green onion. I only had pumpkin seeds and piñon so that’s what I used. I will make this again.

  2. Melissa Jo McCormick says...

    5 stars
    I made this and it’s delish! I had to make a few substitutions based on what I had available. For the dressing I didn’t have maple syrup so I used pure raw honey. For the salad I didn’t have cannellini beans so I used garbanzo beans. I only had candied pecans so that’s what was used for the nuts. It’s definitely going to be one of my go-to salads! Everyone loved it!

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Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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