This post may contain affiliate links.
This Kale And White Bean Salad recipe tastes just like the one from Erewhon Market in California. It’s easy to make and comes together in just 10 minutes for a healthy vegan–friendly salad you’ll love. This salad pairs perfectly with a Mediterranean Pizza!
Table of Contents
If you’ve ever tried the Kale White Bean Salad from Erewhon Market in California, this homemade version is the perfect dupe! It’s also way more affordable and just as delicious. This salad comes together in only 10 minutes with a few simple ingredients, and it’s packed with plant-based protein and fibre.
I’ve made many different kale salads on the blog from my Viral Kale Pasta Caesar Salad to my Butternut Squash Kale Salad, so I know a thing or two about how to make a kale salad that tastes great. And This white bean kale salad is no exception.
Why You’ll Love This Recipe
- Cheaper than Erewhon: Why pay $20 for a kale salad at Erewhon Market when you can make it home for way cheaper? (Plus it will also taste fresher and more delicious!)
- High in protein and fibre: Each serving of this salad has 10 grams of protein and 6 grams of fibre. Try this Chickpea Quinoa Salad next for another high-protein salad.
- Quick and easy: This entire salad can be made directly in one bowl and comes together in 10 minutes for an easy dish with an even easier cleanup.
Key Ingredients
- Kale: there are a few different varieties of kale out there like curly kale and and Lacinato kale. All of them work great for this recipe. Try using any leftover kale in a batch of White Bean And Kale Soup!
- White beans: Any type of white beans work well too. White kidney beans, cannellini beans like I use in this Tuscan White Bean Soup or even lima beans all would taste great! You can also substitute with chickpeas.
- Seeds: this salad uses a combination of pumpkin seeds, sunflower seeds and hemp seeds. You can mix this up and use any type of nuts or seeds you like.
*This is a recipe overview. Please refer to the recipe card below for the full recipe with measurements.
How To Make A Kale White Bean Salad
Step 1: Add the vinaigrette ingredients to a large mixing bowl and whisk together.
Step 2: Add the white beans, seeds and avocado.
Step 3: Gently toss the salad together to combine.
Step 4: Serve right away.
How To Store
Store this Kale White Bean Salad in the fridge for up to 2 days. If you want to store the salad for a longer, store the dressing and salad separately and add the avocado right before serving.
Jess’s Tips
- Massage the kale: Don’t skip this step! Massaging the kale with a bit of olive oil or lemon juice helps break down the fibres, making it more tender and flavourful. For more thorough tips check out my recipe for massaged kale salad.
- Add avocado just before serving: If you’re not serving the salad immediately add the avocado right before serving to prevent browning.
- Toast the seeds: Lightly toasting the pumpkin and sunflower seeds brings out their nutty flavour!
- Use quality olive oil: A good quality olive oil will make a big difference in taste since this is a simple salad.
- Taste and adjust: Give the salad a final taste and adjust with more lemon, salt, or olive oil if needed.
- Customize it: try adding some shaved parmesan cheese, Marinated Chickpeas, switch up the lettuce, veggies or swap the dressing for one like this Lemon Tahini Dressing.
Frequently Asked Questions
Yes! You can prep the salad ingredients a day in advance, but wait to add the avocado and dressing until just before serving for freshness.
Try swapping white beans for chickpeas, crispy roasted chickpeas, lentils or edamame beans.
This salad is great on it’s own, or is delicious served with some Easy Flax Crackers, Crispy Air-Fryer Tofu, or some Marry Me Pasta.
Try These Salads Next!
Vegan
Superfood Salad
Gluten Free
Quinoa Tabbouleh Salad
Appetizers & Sides
10-Minute Asian Cucumber Salad
Salads
Roasted Pumpkin Salad
If you tried this Kale And White Bean Salad or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Kale And White Bean Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Appetizer/Side
- Method: Mix
- Cuisine: American
- Diet: Vegetarian
Description
This copycat Erewhon Market Kale And White Bean Salad is so easy to make in just 10 minutes at home!
Ingredients
Dressing
- 2 tbsp lemon juice
- 4 tbsp olive oil
- 1/2 tbsp dijon mustard
- 1/2 tbsp maple syrup
Salad
- 6 cups kale, washed and chopped
- 1 cup white beans (cooked)
- 1/2 avocado, sliced into cubes
- 3 tbsp toasted pumpkin seeds
- 3 tbsp toasted sunflower seeds
- 2 tbsp hemp seeds
- salt & pepper to taste
Instructions
- Add the dressing ingredients to the bottom of a large mixing bowl and whisk together to combine.
- In a separate bowl, massage the kale with a pinch of salt. (use your hands to gently massage the kale. This will tenderize it.)
- Add the kale, white beans, avocado, pumpkin seeds, sunflower seeds and hemp seeds to the mixing bowl.
- Toss the salad together and season with additional salt and pepper if needed.
Notes
- Massage the kale for the best texture.
- Add avocado just before serving to keep it fresh.
- Toast the seeds to bring out their nutty taste.
- Use high-quality olive oil for the best flavour.
- Taste and adjust with lemon, salt, or oil before serving.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 300
- Sugar: 2g
- Fat: 20g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
The combination of kale and white beans was way better than I expected, and the dressing tied it together nicely. Loved prepping this for my work lunch!
I made this yesterday for a friend and I. It was absolutely delicious! I will be making more of you salad recipes. Thank you!
Happy you enjoyed it!