Erewhon-Style Kale and White Bean Salad

Ingredients:

  • 5 cups (400 g) kale - washed and finely chopped, stem removed

    1.5 cups (270 g) cooked cannellini beans - cooked

  • 1 avocado - diced

  • 3 tbsp (12 g) pepitas - pumpkin seeds

  • 3 tbsp (30 g) hemp seeds

  • Salt and pepper - to taste

    Dressing

  • 3 tbsp (45 ml) lemon juice

  • 1 tbsp (15 ml) olive oil

  • 2 tsp (10 g) Dijon mustard

  • 1 tbsp (15 ml) maple syrup

    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!