The first time I tried Erewhon’s kale and white bean salad, I knew right away I had to figure out a version I could make at home. On the surface it looks simple. But the way the tangy dressing, creamy avocado, and crunchy toppings makes it so much more than “just a salad.” After that, I couldn’t stop thinking about it.
What I could stop doing, though, was paying Erewhon prices every time the craving hit. So I started experimenting in my kitchen. And eventually landed on a version I honestly love even more.
Now it’s the salad I find myself making again and again. I’ll throw it together for a quick lunch, or make a big bowl for dinner.
Jump to:
Why You’ll Love This Recipe
So now that I’ve hyped it up, let me give you a few reasons this kale and white bean salad has earned a permanent spot in my kitchen lineup:
- It’s quick without feeling “light.” I can throw it together in 15 minutes, and it still keeps me full thanks to the beans, avocado, and all those crunchy toppings.
- It actually lasts. Unlike most salads, kale doesn’t wilt right away, so I can meal prep it for lunch and it still tastes fresh hours later.
- It plays well with swaps. Out of cucumber? Use cherry tomatoes. No pumpkin seeds? Almonds or cashews totally work. I love that it’s one of those forgiving recipes where you don’t have to follow every detail.
Ingredients You’ll Need
The best part about this salad is honestly how low-effort it is.
The full ingredient list with measurements is waiting for you in the recipe card below, but here’s a quick peek at what you’ll need so you know just how simple it really is.
- Curly kale
- Avocado
- White beans (cannellini or navy)
- Red onion
- Cucumber
- Pumpkin seeds (pepitas)
- Sunflower seeds
- Hemp hearts
- Extra virgin olive oil
- Lemon (juice + zest)
- Apple cider vinegar
- Dijon mustard
- Maple syrup
- Garlic
- Sea salt
- Black pepper
Instructions
Alright, let’s get into it! This Kale and White Bean Salad with Lemon Garlic Dressing couldn’t be easier to make, and once you’ve done it once, you’ll have it down by heart. I’ll walk you through the main steps here. Or you can always scroll down to the recipe card for the exact measurements, times, and all the details.
Step One: Prepare the kale by removing the stems, chopping it finely, and placing it in a large bowl. If you’re short on time, the Fullstar Vegetable Chopper makes quick work of the cucumber and red onion and gives you evenly sized pieces every time. Drizzle the kale with a little olive oil and a pinch of salt, then massage until softened.
Step Two: In a separate bowl, whisk together the olive oil, lemon juice, zest, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper to form the dressing.
Step Three: Add the white beans, avocado, cucumber, and red onion to the softened kale.
Step Four: Pour the dressing over the salad and toss gently until everything is evenly coated.
Step Five: Top with pumpkin seeds, sunflower seeds, and hemp hearts before serving.
Storage
The nice thing about this salad is that it actually keeps better than most. Store any leftovers in an airtight container in the fridge, and they’ll stay fresh for 2–3 days. Kale is sturdier than other greens, so it doesn’t wilt right away, and the beans hold their texture too.
If you’re planning ahead, I recommend keeping the dressing in a separate jar and tossing everything together just before serving.
Expert Tips
Take a minute to massage the kale with a drizzle of olive oil and a pinch of salt. It might sound extra, but it softens the leaves, takes away that bitter edge.
FAQ
I know a few things always come up when it comes to kale salads, so let’s tackle them here:
Yes – just a quick minute with olive oil and salt makes a huge difference. It softens the leaves, tones down bitterness, and makes the salad way more enjoyable. Skip it only if you’re using tender greens like spinach.
Add a scoop of cooked quinoa, farro, or even roasted sweet potato cubes. I love bulking it up when I’m serving it for dinner—it turns into a full, balanced meal without much extra work.
Serving Suggestions and More Recipes
This salad is filling enough on its own, but I love pairing it with a slice of crusty sourdough or some roasted sweet potatoes if I want to bulk it up into more of a dinner. You could also add extra protein – think crispy tofu, tempeh bacon, or even roasted chickpeas – to make it extra hearty. And honestly, sometimes I just scoop it into a wrap for a quick grab-and-go lunch.
If you loved this Kale and White Bean Salad with Lemon Garlic Dressing, you might also enjoy:
- Chickpea, Cauliflower & Tabbouleh Nourish Bowl – a colorful, veggie-packed bowl with a lemony tabbouleh base that’s super fresh and satisfying.
- The Jennifer Aniston Salad – the internet-famous salad with quinoa, chickpeas, and crunchy veggies that’s just as good for meal prep as it is for dinner.
- Chickpea, Roast Pumpkin & Walnut Salad – a cozy, hearty salad with sweet roasted pumpkin and toasty walnuts that feels perfect for cooler days.
Erewhon Kale and White Bean Salad
Ingredients
- 6 cups curly kale stems removed, finely chopped (200g)
- 1 tbsp extra virgin olive oil for massaging kale
- 1 small clove garlic finely grated or minced (about 3g)
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice about 45g
- Zest of 1 lemon about 1 tbsp / 6g
- 1 tbsp apple cider vinegar 15g
- 2 tsp Dijon mustard 10g
- 2 tsp maple syrup 10g
- ½ tsp sea salt 3g, plus more to taste
- Freshly ground black pepper to taste
- 1 ½ cups cooked white beans cannellini or navy; drained and rinsed if canned, about 250g
- 1 large avocado diced (about 200g flesh)
- ½ small red onion thinly sliced (about 50g)
- 1 small cucumber finely diced (about 150g)
- ¼ cup pumpkin seeds pepitas, 40g
- ¼ cup sunflower seeds 35g
- 2 tbsp hemp hearts 20g
Instructions
- Place chopped kale in a large bowl. Drizzle with 1 tbsp olive oil and a pinch of salt, then massage with your hands or toss firmly with tongs for 1–2 minutes until slightly softened and dark green.
- In a small bowl or jar, whisk together 3 tbsp olive oil, lemon juice, lemon zest, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper until smooth and well combined.
- Add the white beans, avocado, red onion, and cucumber to the kale. Pour the dressing over the top and toss gently to coat.
- Sprinkle with pumpkin seeds, sunflower seeds, and hemp hearts just before serving.
Leave a Reply