Erewhon Kale White Bean Salad

Kale and white bean salad in large speckled serving bowl on white wood counter.

Course: Salad

Cuisine: American

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: people

Calories: 491kcal

Author: Platings and Pairings

This copycat Erewhon Kale White Bean Salad tosses kale, avocado, cannellini beans, and seeds in a lemony tahini dressing. A must-try healthy lunch, light dinner, and satisfying side dish!

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Equipment

Ingredients

For the Salad:

10 ounces kale 1 large bunch, chopped, large stems removed
1 lemon juiced
2 Tablespoons olive oil
Salt and pepper to taste
2 cloves garlic minced or grated
1 avocado peeled, pitted and diced
1 15-ounce can cannellini beans drained and rinsed
1/4 cup hemp hearts
1/4 cup pumpkin seeds

For the Dressing:

⅓ cup tahini
¼ cup lemon juice this is the juice of about 1-2 lemons
1-2 Tablespoons maple syrup
2 cloves garlic grated or minced
Sea Salt & Black Pepper to taste
Hot water to thin

Instructions

Add kale to a large mixing bowl with lemon juice, olive oil, salt, pepper and minced garlic. Use your hands to massage the kale to soften it. To the kale, add the diced avocado, rinsed white beans, hemp hearts and pumpkin seeds.
To prepare dressing, add tahini, lemon juice, maple syrup, dijon, garlic and salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Season with additional salt and pepper, to taste.
Drizzle the dressing over the salad and toss gently to combine. Enjoy!

Notes

Massaging the kale is the most important step, so don’t skip it! Doing so softens and tenderizes the leaves and reduces their natural bitter flavor.
Consider toasting the pumpkin seeds in a dry skillet over medium heat before adding them to your salad. This simple step will take their flavors over the top!
Why not make a double batch of the dressing for drizzling over other hearty salads and grain bowls? It keeps well in the fridge for about one week.

Nutrition