Kale and White Bean Salad

The kale salad of your dreams, inspired by Erewhon 🤍

Every ingredient in this salad is a superfood in its own right. Together, the ingredients yield loads of phytochemicals, good fats and protein that will keep you nourished for whatever your day brings.

Kale and White Bean Salad

Apple Cider Vinaigrette

• 1/3 cup apple cider vinegar

• 1 cup extra virgin olive oil

• 2 tbsp Dijon or yellow mustard (I am a fan of yellow!)

• 1 clove of garlic, minced

• 3/4 tbsp sea salt

Put all ingredients in a jar and shake to combine.

Kale and White Bean Salad

• 1 large head of kale, stems removed and chopped into medium pieces

• 1 15 oz can of cannellini beans, drained and rinsed

• 1 large ripe avocado, chopped into chunky pieces

• 3 Persian cucumbers*, de-seeded, quartered and chopped

• 2 tbsp pumpkin seeds*, freshly toasted and still hot

• Fresh lemon

• Sea salt

Massage the kale with a squeeze of lemon and a small pinch of salt. Let it hang out for a bit while you make the dressing.

Add the cannellini beans and avocado and dress the salad with a few tablespoons of the dressing. Toss and taste, adding more dressing if needed.

Notes:

*The dressing makes lots; you can use leftovers to dress most other salads.

*I like to add the cucumber just before serving, as cucumber tends to get gnarly once it sits in a salad with dressing. Just salt and pepper the chopped cucumber and toss it in.

*I also like to add the toasted pumpkin seeds, hot from the pan, into the salad just before serving as I love having the difference in temperatures and textures with each bite.

Thanks for reading! And I’ll see you next week with another recipe.