Kale and White Bean Salad

This nutrient-packed salad can serve as a meal on its own with beans, avocado, and lots of nuts, or it makes a great base for baked salmon or chicken. The dressing is one of the most unique flavors and combines perfectly with the other hearty ingredients to make an addictive salad.

Kale and White Bean Salad

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Author: Elizabeth Smedley Cuisine: American Courses: Dinner, Lunch

Prep Time 20 mins Total Time 20 mins Difficulty: Beginner Dietary:

dairy-free G gluten-free H high-fiber H high-protein vegan vegetarian

Ingredients

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• 1 head kale
• 1 tbsp olive oil
• 1 can white beans
• 1 avocado
• ¹⁄₃ cup hemp hearts
• ¹⁄₃ cup pumpkin seeds
• ¹⁄₃ cup sunflower seeds
• ¹⁄₄ cup nutritional yeast
• 2 ¹⁄₂ tbsp apple cider vinegar
• 1 clove garlic
• 2 tbsp soy sauce
• 1 tsp maple syrup
• 2 tbsp water
• ¹⁄₃ cup olive oil
• salt & pepper to taste

Instructions

1. Roughly chop kale and add to a large bowl with a drizzle of olive oil and pinch of salt.
2. Massage the kale with for about 5 minutes until half the original size and softened.
3. Add white beans, avocado, hemp seeds, pumpkin seeds, and sunflower seeds to the top.
   

4.  Make dressing by blending garlic, soy sauce, nutritional yeast, olive oil, maple syrup, apple cider vinegar, salt, pepper, and water together.

5. Pour on the dressing, toss and enjoy!
   

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