Go Back
+ servings

Kale and White Bean Salad

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.
No ratings yet
Print Pin
Course: Dinner, Lunch, Side Dish
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 people
Author: Jeri Mobley-Arias


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.