Get the Recipe: Lemony Kale and White Bean Salad
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.
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 can 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
- Small Jar with a Lid
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 it's thoroughly incorporated. Yes...it's okay to put your hips into it. :) Give it a taste and season with more salt, if needed. This vinaigrette will keep in the refrigerator for up to 5 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 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 become good friends and marry with the 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. Drizzle all (or more) 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.
Serving: 8ounces, Calories: 334kcal, Carbohydrates: 14g, Protein: 9g, Fat: 29g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 15g, Trans Fat: 0.002g, Cholesterol: 5mg, Sodium: 338mg, Potassium: 459mg, Fiber: 6g, Sugar: 4g, Vitamin A: 2377IU, Vitamin C: 48mg, Calcium: 145mg, Iron: 3mg