This kale and white bean salad recipe is one of my favorites. Made with kale, cannellini beans, pumpkin, sunflower and hemp seeds, avocado and a luscious lemon vinaigrette. Vegan friendly!
Prep Time: 20 Min
– Curly kale – Lemon juice – Cannellini beans – Hemp seeds – Pumpkin seeds – Sunflower seeds – Avocado – Garlic – Maple Syrup – Salt and pepper
Make the dressing. Add dressing ingredients to a bowl to make lemon vinaigrette dressing and mix well. Set aside to allow flavors to marry.
Tear kale into small pieces, add to a bowl, then add lemon juice and a pinch of salt. 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.
Mix and serve. Give it a good mix. Serve immediately as-is or with toasted focaccia bread.