Go Back
Copycat Erewhon Kale White Bean Salad taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Erewhon-Style Kale & White Bean Salad with Maple Roasted Carrots and More

Quick and easy, no-cook salad packed with kale, white beans, avocado, seeds, and a tangy lemon-mustard dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Calories 520 kcal

Equipment

  • 1 Gold Measuring Cups and Spoons

Ingredients
  

Main ingredients

  • 5 cups Kale washed and finely chopped, stem removed
  • 1.5 cups Cannellini beans cooked
  • 1 Avocado diced
  • 3 tablespoon Pepitas pumpkin seeds
  • 3 tablespoon Hemp seeds
  • 3 tablespoon Lemon juice
  • 1 tablespoon Olive oil
  • 2 teaspoon Dijon mustard
  • 1 tablespoon Maple syrup
  • to taste Salt and pepper

Instructions
 

Instructions

  • Make the dressing: In a small glass or bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, and maple syrup.
  • Prep the kale: Thoroughly wash the kale, then remove the stems. Finely chop the kale and dry it off.
  • Add the kale to a large serving bowl, pour the dressing over it, and massage the kale with your hands for a minute to soften it and give it a nicer texture. You will notice it going softer, and darker.
  • Add the cannellini beans, diced avocado, pumpkin seeds, and hemp seeds to the kale. Mix to combine and season with salt and pepper to taste.
  • Enjoy!

Notes

Kale: make sure to finely chop the kale, and then massage thoroughly for best texture.