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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 colorful and nourishing dish that highlights the freshness of its ingredients. Bursting with protein from cannellini beans and healthy fats from creamy avocado, this salad is perfect for lunch, dinner, or as a vibrant side dish at gatherings. Tossed in a zesty lemon vinaigrette, each bite is light yet satisfying, making it an ideal choice for health-conscious eaters. With simple preparation steps and versatile ingredients, you can easily customize this recipe to your liking—whether it’s adding your favorite vegetables or nuts. Enjoy a nutritious meal that’s not only delicious but also visually appealing!

Ingredients

Scale
  • 1 bunch kale (lacinato or curly)
  • 1 can (15.5 oz) cannellini beans
  • 1 avocado
  • 2 small cucumbers (seedless)
  • 1 can (14 oz) artichoke hearts
  • 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)
  • 1/2 bunch flat leaf parsley (chopped)
  • 1/4 cup hemp hearts
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup toasted sunflower seeds

Instructions

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

Nutrition

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