Kale White Bean Salad (Print Version)
# Ingredients:
→ Salad Mix
01 -
1 ripe avocado, cut into cubes
02 -
1 head of curly kale, cleaned and chopped
03 -
1 can (425g) white beans, rinsed and drained
04 -
80g sunflower seeds
05 -
80g shelled pepitas (pumpkin seeds)
06 -
80g hemp hearts
→ Dressing Blend
07 -
60ml fresh lemon juice (use 1-2 lemons)
08 -
80ml good-quality olive oil
09 -
2 teaspoons Dijon mustard
10 -
1-2 tablespoons maple syrup (adjust to taste)
11 -
2 garlic cloves, crushed
12 -
Sea salt and cracked black pepper to your liking
# Instructions:
01 -
Thoroughly rinse and dry the kale. Chop it into bite-sized pieces and toss it into a big mixing bowl. Sprinkle on a little sea salt and massage it well to soften up the leaves.
02 -
Dice the avocado into smaller chunks and gently fold it into the bowl with your kale.
03 -
Rinse the beans under water, making sure they're drained well. Add them to the bowl with the sunflower seeds, pumpkin seeds, and hemp hearts.
04 -
In a small dish, stir together the olive oil, freshly squeezed lemon juice, maple syrup, Dijon mustard, and crushed garlic. Sprinkle in sea salt and black pepper, then mix until smooth.
05 -
Drizzle the dressing evenly over everything in the big bowl. Toss it all thoroughly to coat every piece nicely.
# Notes:
01 -
You can refrigerate this dish for up to 48 hours since the kale holds up well without getting mushy.
02 -
Letting it sit for about 15 minutes after adding the dressing makes the kale even softer and tastier.