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Kale White Bean Salad (Erewhon Copycat)

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This Kale White Bean Salad is a vibrant, healthy dish inspired by the popular Erewhon salad. Packed with hearty greens, creamy avocado, and protein-rich white beans, it's a delicious, nutritious meal that will satisfy your taste buds and fuel your body.

Ingredients

1 bunch kale, destemmed and chopped

1 15oz can white beans, drained and rinsed

1 avocado, pitted and sliced

¼ cup hemp hearts

¼ cup sunflower seeds

¼ cup pumpkin seeds

½ cup olive oil

3 tablespoons lemon juice

1-2 tablespoons pure maple syrup

2 teaspoons dijon mustard

1 garlic clove, minced

Salt & pepper to taste

Instructions

  1. In a small bowl, whisk together all the dressing ingredients until fully combined.
  2. Remove the tough stems from the kale and discard them. Tear or chop the kale leaves into bite-sized pieces and place them in a large bowl.
  3. Drizzle a little bit of the dressing over the kale and massage it into the leaves for about 30 seconds to 1 minute. This softens the kale and helps it absorb the flavors.
  4. Add the white beans, avocado, hemp hearts, sunflower seeds, and pumpkin seeds to the kale. Toss everything together until well combined.
  5. Drizzle with the remaining dressing and toss again. Serve immediately and enjoy!

Notes

  • This salad can be stored in an airtight container for up to 3 days. Add avocado fresh or store without it and add just before serving.
  • If you're not vegan, you can add crumbled feta, goat cheese, or parmesan for extra flavor.
  • The dressing can be made ahead of time and stored in the fridge for up to a week.
  • For a spicier salad, add red pepper flakes or a diced jalapeño.
  • To make the salad more filling, add grilled chicken, tofu, or chickpeas.
  • If you prefer, you can substitute kale with spinach, arugula, or mixed greens.

Nutrition

Find it online: https://recipesbyjanet.com/kale-white-bean-salad-erewhon-copycat/