Ingredients
Units
Scale
- 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
- Use your hands to remove the leaves from the kale stems. Discard the stems and place the leaves on a cutting board.
- Roughly chop the leaves and place them in a large mixing bowl.
- Then, in a small bowl or jar, combine the olive oil, lemon juice, mustard, maple syrup, salt and pepper. Whisk or shake to combine.
- 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.
- Add the beans, avocado, pumpkin seeds, and hemp seeds to the salad. Toss gently to combine.
- Serve immediately, or cover and chill in the refrigerator before serving.
Notes
- If you want to use pre-washed chopped kale, you can use a 10-ounce bag or about 5-6 cups.
- 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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-bake
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 253
- Sugar: 4.1 g
- Sodium: 285.1 mg
- Fat: 15.9 g
- Saturated Fat: 2.1 g
- Carbohydrates: 21.9 g
- Fiber: 7.1 g
- Protein: 9.3 g
- Cholesterol: 0 mg