Name: Erewhon's Kale & White Bean Salad
Prep time: 20 min
Total time: 24 min
Ingredients: 3 cups Shredded Kale; 3 tbsp Olive Oil; 1 can White Beans (drained and rinsed); 1/3 cup Pumpkin Seeds; 1/3 cup Hemp Seeds; 2 Avocados (diced); 1 Lemon (juice); 1.5 tbsp Pure Maple Syrup; 1-2 tbsp Dijon Mustard; Salt & Pepper (to taste)

Erewhon’s Kale & White Bean Salad

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Erewhon's Kale & White Bean Salad

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Prep Time 20

Total Time 24

Course Appetizer, dinner, Salad, Side Dish

Equipment

serving bowl
Small bowl/ mixing bowl/ mason jar

Ingredients

3 cups Shredded Kale
3 tbsp Olive Oil
1 can White Beans drained and rinsed
1/3 cup Pumpkin Seeds
1/3 cup Hemp Seeds
2 Avocados diced

Dressing

1 Lemon juice
1.5 tbsp Pure Maple Syrup
1-2 tbsp Dijon Mustard
Salt & Pepper to taste

Instructions

Place the shredded kale in a large mixing bowl. Drizzle 3 tablespoons of olive oil over the kale. Using your hands, massage the kale for about 2-3 minutes. This helps soften the leaves and makes them more tender.
Once the kale is tender, add the drained and rinsed white beans to the bowl. Gently toss the beans with the kale to combine.
Sprinkle the pumpkin seeds and hemp hearts over the kale and beans. Toss the mixture lightly to distribute the seeds and hemp hearts evenly.
In a small bowl, combine the juice from 1 lemon, 1.5 tablespoons of pure maple syrup, and 1-2 tablespoons of Dijon mustard. Whisk the ingredients together until smooth. Season the dressing with salt and pepper to taste.
Pour the dressing over the kale mixture. Toss everything together to coat the kale, beans, seeds, and hemp hearts with the dressing.
Just before serving, gently fold in the diced avocado to avoid mashing it.
Transfer the salad to a serving bowl or plate. Optionally, sprinkle a few extra pumpkin seeds and hemp hearts on top for garnish.
Enjoy your healthy and delicious Kale and White Bean Salad with Avocado and Pumpkin Seed Dressing!

Keyword avocado, Dijon Mustard, Kale, White Beans

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