Kale & White Bean Salad Recipe {Better than Erewhon}

No ratings yet

Kale & White Bean Salad Recipe {Better than Erewhon}

The entire family won't miss meat with this incredible protein packed crunchy kale and white bean salad! With creamy cannellini beans, tender pieces of kale, and smothered in a zesty lemon vinaigrette, it's an irresistible dish that hits the spot.

Prep Time15

Total Time15

Course: Breakfast, dinner, lunch, Main Course, Salad

Cuisine: American, british, Italian

Keyword: kale, kale and white bean salad, kale salad

Servings: generous servings

Calories: 657kcal

Author: Vikkie Lee

Equipment

Ingredients

For the Salad

500 g Kale (250g/9oz prepared weight with stalks removed)
800 g Cannellini beans (2 x 14oz/400g cans), drained and rinsed
1 avocado diced
¼ cup Pumpkin seeds
¼ cup Sunflower seeds
3 tablespoon Hemp seeds
1 medium Red onion diced
1 Red bell pepper deseeded and diced

Lemon Vinaigrette

1 Lemon zest and juice
90 ml Extra virgin olive oil (6 tbsp)
2 teaspoon Dijon mustard
1-2 tablespoon Maple syrup
1 clove Garlic minced
Pinch Sea salt
Pinch Ground black pepper

Optional

4 tablespoon Nutritional yeast flakes (1 per person)

Instructions

In a small bowl, whisk together all of the dressing ingredients along with a good pinch of salt and pepper until smooth and emulsified.
Tip - if you wish, you can blitz in a mini food processor for quickness.
1 Lemon, 90 ml Extra virgin olive oil, 2 teaspoon Dijon mustard, 1-2 tablespoon Maple syrup, 1 clove Garlic, Pinch Sea salt, Pinch Ground black pepper
Remove the kale stems by pulling the leaves backwards, away from the stalks.
Then finely chop into small pieces, and wash and drain well. (I use a salad spinner for ease).
500 g Kale
Place the chopped kale leaves in a large bowl.
Now, the secret to a tender, homemade kale salad is massaging the leaves.
So pour the dressing over it and get your hands in and massage for 1-2 minutes until the kale softens.
Tip - this is acidic, so you you might be more comfortable wearing disposable gloves.
Next, add the cannellini beans, diced avocado, all the seeds, diced red onion and peppers.
Toss gently to combine and sprinkle with nutritional yeast flakes or parmesan if desired and serve immediately.
800 g Cannellini beans, 1 avocado, ¼ cup Pumpkin seeds, ¼ cup Sunflower seeds, 3 tablespoon Hemp seeds, 1 medium Red onion, 1 Red bell pepper, 4 tablespoon Nutritional yeast flakes

Nutrition