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erewhon kale salad

Erewhon Kale Salad Copycat Recipe


Description

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.


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 15ounce 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.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: No-bake
  • Cuisine: Healthy

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