This Kale White Bean Salad is a healthy and delicious side dish that is perfect for any budget. It’s loaded with fresh vegetables, protein-rich white beans, and a tangy lemon vinaigrette dressing.
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This recipe is not only easy to make, but it’s also packed with nutrients and flavor. If you love to make delicious salads like this one, then next time you may give this Antipasto Chopped Salad or this Cucumber Carrot Salad.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- kale
- white beans
- avocado
- pepitas
- sunflower seeds
- extra-virgin olive oil
- lemon juice
- Dijon mustard
- maple syrup
- Salt and black pepper
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Add the kale to a large bowl and massage the leaves until they become tender and darker in color.
Add the beans, avocado, pumpkin seeds, and sunflower seeds to the kale.
In a small bowl combine the dressing ingredients and shake or stir until well combined.
Pour the vinaigrette over the salad and toss to coat.
Hint: Watch for the kale to turn a darker green before you add the remaining ingredients.
Storage
Storage – This salad is best served immediately. However, you can prep the dressing ahead of time and store it in an airtight container in the fridge for up to three days in advance.
Wendy’s Test Kitchen Tips
- Make sure that you wash and dry the kale well before you start to use it.
- Cooked quinoa or barley would also taste great in this salad.
- Onions, carrots, or your favorite vegetables can also be added to the salad for more vegetables.
Kale White Bean Salad
Equipment
- Large bowl
- small jar or bowl
- whisk
Ingredients
- 4 cups kale stems removed and leaves chopped or one large bunch
- 15 ounces white beans drained and rinsed
- 1 avocado diced
- ¼ cup pepitas pumpkin seeds
- ¼ cup sunflower seeds
Lemon-Mustard Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Place the chopped kale in a large bowl. Massage the leaves with your hands for about 2-3 minutes until they become tender and darken in color.
- Add the white beans, diced avocado, pepitas, and sunflower seeds to the bowl with the kale. Toss gently to combine.
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper until well combined.
- Pour the vinaigrette over the salad and toss to evenly coat all the ingredients.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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