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.
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Servings: 2 people
Ingredients
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
- 2½ teaspoons dijon mustard
- Kosher salt to taste Diamond Crystal brand
- Freshly cracked black pepper to taste
Salad
- 5½ 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
- 2½ tablespoons pumpkin seeds
- 1½ tablespoons hemp seeds
- Kosher salt to taste
- Freshly cracked black pepper
- Quality olive oil
Instructions
- 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.