Erewhon-Style Kale and White Bean Salad

Name: Erewhon-Style Kale and White Bean Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 5 cups kale (washed and finely chopped, stem removed); 1.5 cups cannellini beans (cooked); 1 avocado (diced); 3 tbsp pumpkin seeds; 3 tbsp hemp seeds; salt and pepper ( to taste); 3 tbsp fresh lemon juice; 1 tbsp extra virgin olive oil; 2 tsp Dijon mustard; 1 tbsp maple syrup

4 steps

Prep:15min

A quick and easy, no-cook salad packed with kale, white beans, avocado, and seeds, dressed with a tangy lemon-mustard dressing. High in protein and healthy fats.

Updated at: Tue, 26 Nov 2024 22:34:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories558 kcal (28%)

Total Fat27.9 g (40%)

Carbs61.1 g (23%)

Sugars11.3 g (13%)

Protein26.9 g (54%)

Sodium513.7 mg (26%)

Fiber19.7 g (70%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

5 cupskale

washed and finely chopped, stem removed

1 ½ cupscannellini beans

cooked

1avocado

diced

3 Tbsppumpkin seeds

3 Tbspfresh lemon juice

1 Tbspextra virgin olive oil

2 tspdijon mustard

1 Tbspmaple syrup

Instructions

Step 1

Make the dressing: In a small glass or bowl, whisk together the lemon juice, extra virgin olive oil, dijon mustard, and maple syrup.

Step 2

Prep the kale: Thoroughly wash the kale, then remove the stems. Finely chop the kale and dry it off.

Step 3

Add the kale to a large serving bowl, pour the dressing over it, and massage the kale with your hands for a minute to soften it and give it a nicer texture. You will notice it going softer, and darker.

Step 4

Add the cannellini beans, diced avocado, pumpkin seeds, and hemp seeds to the kale. Mix to combine and season with salt and pepper to taste. Enjoy!

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