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Kale White Bean Salad (Erewhon-inspired)

Salads

Servings

Prep Time

5 min

Cook Time

15 min

What You’ll Need:

🥬 1 large bunch curly kale, chopped

🥑 1 avocado, chopped

🫘 1 to 1 1/2 cups white beans, drained and rinsed

🌿 1/3 cup hemp hearts

🌻 1/3 cup sunflower seeds

🎃 1/3 cup pumpkin seeds

🫒 2-3 tbsp extra virgin olive oil (EVOO)

🧂 Salt & pepper to your taste

‍

Dressing:

🫙 2 tsp mustard

🫒 1/4 cup extra virgin olive oil

🍋 Juice of 2 fresh lemons

🍁 1-2 tbsp maple syrup

🧂 Salt and pepper to taste

Features:

⏰ 20 minutes or less

🌽 Grain-Free

🌾 Gluten-Free

🥘 Meal Prep Friendly

🥜 Nut-Free

🥡 Leftover Friendly

🫘 Soy-Free

Nutrition:

Servings

Calories

350

Carbohydrates

28 g

Fat

22 g

Fiber

8 g

Protein

12 g

Monounsaturated

10 g

Polyunsaturated

9 g

Saturated

3 g

Trans

0 g

Vitamin A

1.2 mg

Vitamin C

25 mg

Calcium

150 mg

Iron

4 mg

Potassium

600 mg

Cholesterol

0 mg

Sodium

150-300 mg (varies based on added salt)

Sugar

5 g (naturally occurring from beans, avocado & maple syrup)

*Nutrition information is a rough estimate.

Make Now

How You’ll Make It

Massage the Kale: In a large bowl, drizzle the chopped kale with 2 tbsp EVOO and a pinch of salt. Massage with your hands for about 2-3 minutes until the leaves soften and darken.
Prepare the Dressing: In a small bowl or jar, whisk together mustard, EVOO, lemon juice, maple syrup, salt, and pepper until emulsified.
Assemble the Salad: Add the avocado, white beans, hemp hearts, sunflower seeds, and pumpkin seeds to the massaged kale.
Dress & Toss: Pour the dressing over the salad and toss well to coat.
Serve & Enjoy: Let sit for 5-10 minutes to allow flavors to meld, then serve fresh!

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