Erewhon Kale White Bean Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
1 bunch curly kale, washed and chopped
02 -
1 ripe avocado, chopped into small pieces
03 -
1 can (425g) white beans, drained and rinsed
04 -
80g hemp hearts
05 -
80g sunflower seeds
06 -
80g pumpkin seeds (pepitas)
→ For the Dressing
07 -
80ml extra virgin olive oil
08 -
60ml fresh lemon juice (from 1-2 lemons)
09 -
1-2 tablespoons maple syrup
10 -
2 teaspoons Dijon mustard
11 -
2 cloves garlic, mashed
12 -
Sea salt and freshly ground black pepper to taste
# Instructions:
01 -
Wash and dry curly kale before chopping into small pieces. Place in a large bowl. Add a pinch of sea salt and massage thoroughly with your hands to tenderize the leaves.
02 -
Chop avocado into small cubes and add to the bowl with the massaged kale.
03 -
Thoroughly drain and rinse the white beans, then add to the bowl. Add hemp hearts, sunflower seeds, and pumpkin seeds to the mixture.
04 -
In a separate small bowl, combine olive oil, lemon juice, maple syrup, Dijon mustard, mashed garlic, sea salt, and black pepper. Whisk until fully emulsified.
05 -
Pour the prepared dressing over the kale mixture. Toss thoroughly to ensure even coating of all ingredients.
# Notes:
01 -
This salad can be kept refrigerated for up to 2 days. The hearty kale leaves stand up well to the dressing without wilting.
02 -
For optimal texture, allow the salad to rest for 15 minutes after dressing to let the kale soften slightly.