Description
This copycat Erewhon Market Kale And White Bean Salad is so easy to make in just 10 minutes at home!
Ingredients
Units
Scale
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