White Bean Kale Salad
Serves 4
20 mins prep
20 mins total
This hearty and filling White Bean Kale Salad tosses kale, cannellini beans, avocado, and seeds in a simple lemon vinaigrette to pack every bite with lots of flavor and crunch! Vegan and Gluten-Free, Oil-Free Option.
For the Dressing:
For the Salad:
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Make the Dressing: Add the oil, lemon juice, maple syrup, mustard, garlic, salt, and black pepper to a small jar. Seal the jar well and shake vigorously until emulsified, about 20 to 30 seconds. Set aside.
Massage: Add the chopped kale to a large bowl and pour 3/4 of the dressing over it. Use clean hands to massage the dressing into the kale for 45 to 60 seconds, until the kale is tender and has reduced in volume.
Mix: Add the beans, cucumber, artichoke hearts, avocado, parsley, hemp hearts, pumpkin seeds, and sunflower seeds to the bowl with the kale and top with the remaining dressing. Use salad tongs or two large spoons to mix everything together well.
Serve as desired; leftovers will keep in an airtight container in the refrigerator for up to 5 days.
