This Lemony Kale and White Bean Salad is the new kale salad that you need in your life. It’s a little zingy and slightly sweet from the delicious lip-smacking lemon vinaigrette….a must in my opinion, if you’re going to make this salad. Then there’s sun-dried tomatoes, which are really my favorite addition, because of their rich and concentrated umami flavor. And of course it’s got plenty of crunchy bits from the variety of seeds (pumpkin seeds, sunflower seeds, and hemp seeds). Lastly, white beans and avocado that really bring it on home, making this deliciousness even more nutritious and substantial.

This salad was inspired by the ever so popular Kale and White Bean Salad that is sold at Erewhon Market. Ever heard of it? If not, Erewhon Market is a certified organic retailer and they have multiple locations in California. Well, if you’re like me and live no where near there (or even if you do). That’s not a problem because I’ve made this delicious variation of that salad for you and I and it is so dang good. It will definitely be you’re new favorite for sure.

 

Here’s a few ways to freestyle this recipe:

  • use cannellini beans, chickpeas, Great Northern beans instead of navy beans 
  • use 1/2 cup of cooked quinoa instead of hemp seeds
  • use sliced almonds, pistachios, or pecan pieces instead of pumpkin seeds or sunflower seeds

Here are some other ideas to consider:

  • add the salad mixture into wraps
  • serve with or stuff the salad into warm pita pockets
  • serve over flatbread, like a pizza-salad situation
  • serve over a buttered baked potato
  • toss in a cup of cooked orzo/pasta

    Are there ways to veganize this recipe???

    This salad is naturally vegan. However, I like to serve it with some freshly grated parmesan cheese on top. If you’re vegan and wanting to make this salad a little “cheesier”, consider adding on a little vegan parmesan cheese or even consider stirring in a tablespoon or two of nutritional yeast. 

     

    Looking for other great salad ideas? Give these delicious recipes a try! 

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    Thank you so much for stopping by today! I hope that you enjoy my Lemony Kale and White Bean Salad. The full printable recipe is below. Enjoy!

    Get the Recipe: Lemony Kale and White Bean Salad

    Yield: 4 servings, as a side dish
    Prep: 20 minutes
    Total: 20 minutes
    This Lemony Kale and White Bean Salad is the new kale salad that you need in your life. It’s a little zingy and slightly sweet from the delicious lip-smacking lemon vinaigrette….a must in my opinion, if you’re going to make this salad. 
    5 from 3 reviews
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    Ingredients

    For the Lemon Vinaigrette:

    • ⅓ cup olive oil, extra virgin
    • 2 medium lemons, zest one lemon and reserve for salad and juice each lemon (about ¼ cup lemon juice)
    • 1 tablespoon pure maple syrup, grade A
    • 2 teaspoons Dijon mustard
    • 1 clove garlic, grated
    • ½ teaspoon fine salt, or to taste
    • freshly ground black pepper, to taste

    For the Salad:

    • 1 bunch curly kale, stemmed and roughly chopped (about 6 cups)
    • 1 15-ounce canned navy beans, or cannellini beans, Great Northern beans, or chickpeas (drained and rinsed)
    • 1 medium avocado, diced
    • ¼ cup sun-dried tomatoes packed in oil , diced small
    • ⅓ cup sunflower seeds, raw or roasted
    • ⅓ cup pumpkin seeds
    • ¼ cup hemp seeds or hearts

    Optional Topping:

    • ⅓ cup freshly grated parmesan cheese, or more if you'd like

    Equipment

    • Cutting Board
    • Chef's Knife
    • Serving Bowl or Mixing Bowl
    • Jar

    Instructions

    Make the Lemon Vinaigrette:

    • Combine the olive oil, lemon juice, maple syrup, Dijon mustard, garlic, salt, and pepper in a small screw-top jar. Put the lid on and shake vigorously until thoroughly incorporated. Give it a taste and season with more salt, if needed. This vinaigrette will keep in the refrigerator for up to5 days. (The oil will solidify once refrigerated. Let it sit at room temperature for 15 to 30 minutes to allow the oil to liquefy before using.)

    Make the Salad:

    • In a large serving bowl or mixing bowl, add in the kale and drizzle some of the vinaigrette over the kale and give it a toss (or massage)to evenly coat the leaves. Let the kale marry with vinaigrette for a few minutes. It will love you for it and become a little more tender and palatable.
    • Add in the navy beans, avocado, sun-dried tomatoes, sunflower seeds, pumpkin seeds, hemp seeds, and lemon zest. Pour the rest of the vinaigrette over the salad and lightly give it a toss to evenly coat the salad ingredients. Season with more salt and pepper, if needed. Shower with freshly grated parmesan cheese, if using. Serve and enjoy your best kale salad loving life.
    Calories: 500kcal, Carbohydrates: 21g, Protein: 14g, Fat: 43g, Saturated Fat: 6g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 23g, Trans Fat: 0.003g, Cholesterol: 7mg, Sodium: 508mg, Potassium: 688mg, Fiber: 8g, Sugar: 5g, Vitamin A: 3566IU, Vitamin C: 72mg, Calcium: 217mg, Iron: 4mg