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Kale White Bean Salad (Erewhon-inspired)

Salads

4
5 min
15 min

Ingredients:

🥬 1 large bunch curly kale, chopped  

🥑 1 avocado, chopped  

🫘 1 to 1 1/2 cups white beans, drained and rinsed  

🌿 1/3 cup hemp hearts  

🌻 1/3 cup sunflower seeds  

🎃 1/3 cup pumpkin seeds  

🫒 2-3 tbsp extra virgin olive oil (EVOO)  

🧂 Salt & pepper to your taste  

Dressing:

🫙 2 tsp mustard  

🫒 1/4 cup extra virgin olive oil  

🍋 Juice of 2 fresh lemons  

🍁 1-2 tbsp maple syrup  

🧂 Salt and pepper to taste    

Equipments:

• 20 minutes or less
• Grain-Free
• Gluten-Free
• Meal Prep Friendly
• Nut-Free
• Leftover Friendly
• Soy-Free

Features:

• 20 minutes or less
• Grain-Free
• Gluten-Free
• Meal Prep Friendly
• Nut-Free
• Leftover Friendly
• Soy-Free

Nutrition:

*Nutrition info is an estimate and may vary with cooking methods and ingredients.

Make Now

Instructions:

  1. Massage the Kale: In a large bowl, drizzle the chopped kale with 2 tbsp EVOO and a pinch of salt. Massage with your hands for about 2-3 minutes until the leaves soften and darken.
  2. Prepare the Dressing: In a small bowl or jar, whisk together mustard, EVOO, lemon juice, maple syrup, salt, and pepper until emulsified.
  3. Assemble the Salad: Add the avocado, white beans, hemp hearts, sunflower seeds, and pumpkin seeds to the massaged kale.
  4. Dress & Toss: Pour the dressing over the salad and toss well to coat.
  5. Serve & Enjoy: Let sit for 5-10 minutes to allow flavors to meld, then serve fresh!