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White Bean Kale Salad with Avocado and Lemon Vinaigrette

White Bean Kale Salad with Avocado and Lemon Vinaigrette

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White Bean Kale Salad with Avocado and Lemon Vinaigrette is a vibrant dish bursting with fresh flavors and textures. This healthy, vegan salad combines nutrient-dense kale, creamy avocado, and protein-rich white beans, all drizzled with a zesty lemon vinaigrette that brightens each bite. Perfect for lunch, dinner, or as a side dish, this salad is easy to prepare in just 20 minutes and can be customized to suit your taste. Enjoy it as a satisfying main course or serve it alongside grilled meats for a delightful meal. Not only is it gluten-free and oil-free, but it’s also meal prep-friendly, keeping well in the fridge for up to five days.

Ingredients

Scale
  • 1 bunch lacinato or curly kale (stems removed and roughly chopped)
  • 1 15.5 ounce cannellini beans, drained and rinsed
  • 2 small seedless cucumber or 1/2 persian cucumber (thinly sliced)
  • 1 14 ounce quartered artichoke hearts, roughly chopped
  • 1 avocado (pit removed and diced)
  • 1/2 bunch flat leaf parsley (chopped)
  • 1/4 cup hemp hearts
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup toasted sunflower seeds
  • 1/4 cup olive oil
  • Juice of 1 lemon (2 to 3 tablespoons)
  • 1 teaspoon grade A maple syrup
  • 1 teaspoon dijon mustard
  • 1 clove garlic crushed or finely minced
  • 1/2 teaspoon kosher salt
  • Black pepper (to taste)

Instructions

  1. Make the dressing by combining olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, kosher salt, and black pepper in a small jar. Shake until emulsified.
  2. In a large mixing bowl, massage the chopped kale with three-quarters of the dressing until tender.
  3. Add cannellini beans, cucumber slices, artichoke hearts, diced avocado, parsley, hemp hearts, pumpkin seeds, sunflower seeds to the kale. Drizzle with remaining dressing and mix gently.
  4. Serve immediately or store leftovers in an airtight container in the fridge for up to five days.

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