Description
A hearty kale salad with white beans, avocados, and seeds, perfect for weeknight dinners and packed with nourishing ingredients.
Ingredients
Scale
- 1 bunch kale, thick stems removed and leaves roughly chopped
- 1 teaspoon sea salt (plus more to taste)
- 1 can white beans, drained (about 1½ cups)
- 1 firm-ripe avocado, sliced or chopped
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup hemp seeds
- Juice of 1 lemon
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
- ¼ cup olive oil
- ½ teaspoon sea salt
- 1 clove garlic, grated (optional)
Instructions
- Make the Dressing First: In a medium bowl, whisk together the juice of one lemon, Dijon mustard, maple syrup, olive oil, sea salt, and grated garlic (if using). Adjust for seasoning if needed.
- Prepare the Kale: In a large mixing bowl, sprinkle the chopped kale with 1 teaspoon of sea salt. Massage the kale gently for 2-3 minutes.
- Combine the Ingredients: Add the drained white beans to the kale and mix everything together gently. Fold in the diced avocado, pumpkin seeds, sunflower seeds, and hemp seeds.
- Dress the Salad: Pour your homemade dressing over the salad and toss gently to coat.
- Serve and Enjoy: Serve immediately or let it chill to enhance flavors.
Notes
This salad can be made a day in advance; just add the avocado before serving to keep it fresh. Store leftovers in an airtight container for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg