kale and white bean salad

 

This recipe is adapted from the erewhon market in la!

 

INGREDIENTS

 
 

6 cups kale washed, stems removed and chopped

1 can organic cannellini beans, drained

1 ripe avocado, diced

1/3 cup pumpkin seeds, toasted

1/3 cup sunflower seeds, toasted

1/4 cup hemp hearts

1 tbsp. olive oil

Dressing

1 lemon, juiced

1 tsp. Dijon mustard

1 tbsp. Maple syrup

1/4tsp. Kosher salt

1/4 tsp. Black pepper

 METHOD

 

  1. Put kale in a bowl and massage with olive oil for a few minutes to break down the fibers. Set aside and make the dressing.

  2. In a large bowl, whisk together the dressing ingredients until emulsified.

  3. Add the kale, white beans and avocado. Toss in the dressing.

  4. Top with the toasted nuts and hemp hearts and serve.