Erewhon Kale and White Bean Salad

A refreshing kale and white bean salad with avocado, seeds, and a zesty lemon garlic dressing—nutritious, hearty, and ready in 15 minutes.

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings serves

Calories 449kcal

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

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.