Erewhon Kale Salad (Copycat)

Make this delicious Erewhon Kale Salad recipe at home. This is a copycat recipe from the chic Los Angeles health food store that is a cult classic. Creamy white beans, avocado, and a lemony dressing elevate this kale salad to the next level.

This nutrient-packed kale salad is highly addictive. If you love Erewhon Market’s kale salad but you don’t live nearby, this recipe is for you!

This salad checks all the boxes – healthy, delicious, and easy. It’s packed with plant-based protein from the white beans, pumpkin seeds, and hemp seeds. It’s a delicious side dish for any meal, but can double as a main course too. I like to add cooked chicken or tofu for even more filling protein.

One of the best parts of making it in your kitchen is the price difference. This tasty kale salad is steep at around 14 dollars for a small container from Erewhon Market. Made at home, it’s so much more budget-friendly (see all of my tips for eating clean on a budget).

Why You Need This Recipe

• Kale salad is gluten-free, dairy-free, vegan, and refined-sugar free (see all of my sugar-free recipes).
• Kale has a cult following for good reason as it’s super nutritious. It’s low in calories and packed with Vitamins A, K, and C. It’s also jam packed with disease-fighting antioxidants.
• Make your favorite Erewhon kale salad at home.
• This kale salad is entirely plant-based although you are welcome to adapt it to meet your dietary needs.

Key Ingredients

Kale – Curly kale is the base for this salad. Kale has sturdy leaves that benefit from massaging with your hands. This will soften the leaves a bit.

Olive oil – Olive oil is the heart-healthy fat used to make the tangy lemon dressing. Fat is what gives salad dressing a creamy texture.

Lemon – Packed with vitamin C, lemon gives the dressing its bright and zippy flavor.

Mustard – Yellow or grainy mustard both work great, and add that something extra to the dressing.

Maple syrup – A small amount of maple syrup sweetens the dressing. You can also use honey if you like.

Salt & pepper – Don’t underestimate the importance of seasoning. Salt and pepper elevate the dressing and bring out all the flavors in this salad.

White beans – White beans have 6 grams of plant-based protein per cup. They are also high in fiber, iron, and folate.

Avocado – Creamy avocado makes a great addition to salads. Look for an avocado that is dark green and gives slightly when gently pressed. If the avocado feels soft or mushy, it is overripe.

Pumpkin seeds – Pumpkin seeds give this kale salad a nice crunch.

Hemp seeds – Hemp seeds have a mild and nutty flavor. They’re packed with protein, fiber, and omega-3’s.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Step One

Use your hands to remove the leaves from the kale stems. The stems are tough to chew. Discard the stems and place the leaves on a cutting board.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Roughly chop the leaves and place them in a large mixing bowl. It’s much easier to toss the salad in a large bowl!

Step Three

Then, in a small bowl or jar, combine the olive oil, lemon juice, mustard, maple syrup, salt and pepper. Whisk or shake to make it into salad dressing.

Step Four

Pour the dressing over the chopped kale and then use your hands to massage the dressing into the leaves. This will help make the kale soft and easier to chew.

Step Five

Add the beans, avocado, pumpkin seeds, and hemp seeds to the salad. Toss gently to combine.

Step Six

Serve immediately, or cover and chill in the refrigerator before serving. Kale has sturdy leaves and won’t wilt as quickly as other greens.

Recipe Tips & Substitutions

• If you want to use pre-washed chopped kale, you can use a 10-ounce bag or about 5-6 cups.
• Don’t skip massaging your kale leaves! This simple step really does help make the kale more tender.
• You can use canned cannellini beans, white navy beans, or great northern beans.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• You can easily double this recipe if you want more servings.

Recipe FAQs

More Healthy Salad Recipes You Might Like

• Copycat Costco Quinoa Salad
• Lentil & Wild Rice Salad
• Romaine Salad with Simple Vinaigrette
• Vegan Tuna Salad
• Sweet Potato Beet Salad
• Baby Romaine Salad
• Ray Peat Carrot Salad

Or, you can see my entire index of clean eating salads.

Don’t Miss These Copycat Recipes!

Chick-fil-A Kale Salad (Copycat)

Costco Chicken Salad (Copycat Recipe)

Cheesecake Factory Tomato Basil Pasta (Copycat)

Chili’s Shrimp Fajitas (Copycat)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Erewhon Kale Salad Copycat Recipe

★★★★★

5 from 2 reviews

Print Recipe

Pin Recipe

Make this delicious Erewhon Kale Salad recipe at home. This is a copycat recipe from the chic Los Angeles health food store that is a cult classic. Creamy white beans, avocado, and a lemony dressing elevate this kale salad to the next level.

• Total Time: 35 minutes
• Yield: 5 1x

Ingredients

Units USM Scale 1x2x3x

• 2 bunches curly kale, washed and patted dry
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1 teaspoon yellow mustard or grainy mustard
• 1 tablespoon maple syrup
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 15–ounce can white beans, rinsed and drained in a fine mesh sieve or colander
• 1 avocado, pitted and cubed
• 1/4 cup hulled pumpkin seeds
• 2 tablespoons hemp seeds

Instructions

1. Use your hands to remove the leaves from the kale stems. Discard the stems and place the leaves on a cutting board.
2. Roughly chop the leaves and place them in a large mixing bowl.
3. Then, in a small bowl or jar, combine the olive oil, lemon juice, mustard, maple syrup, salt and pepper. Whisk or shake to combine.
4. Pour the dressing over the chopped kale and then use your hands to massage the dressing into the leaves. This will help make the kale soft and easier to chew.
5. Add the beans, avocado, pumpkin seeds, and hemp seeds to the salad. Toss gently to combine.
6. Serve immediately, or cover and chill in the refrigerator before serving.

Notes

1. If you want to use pre-washed chopped kale, you can use a 10-ounce bag or about 5-6 cups.
2. You can use canned cannellini beans, white navy beans, or great northern beans.
3. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
4. You can easily double this recipe if you want more servings.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: No-bake
• Cuisine: Healthy
• Diet: Vegan

Keywords: erewhon salads, erewhon kale salad, kale and avocado salad

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.