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Kale and White Bean Salad

Recipe from Two Peas and Their Pod

A hearty kale and white bean salad with avocado, cucumber, crunchy pepitas, nutty hemp hearts, and a bright lemon dressing. Inspired by the popular Erewhon salad, this easy recipe is fresh, filling, and perfect for lunch or dinner.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: avocado, kale, lemon, white beans
Servings: 4
Calories: 324kcal

Ingredients

For the salad:

  • 1 bunch lacinato or curly kale, stems removed and finely chopped (about 5 cups)
  • Kosher salt, for massaging the kale
  • 1 15 oz can cannellini beans, drained and rinsed
  • 1 cup diced cucumber
  • 1 avocado, chopped
  • 1/4 cup pepitas
  • 2 tablespoons hemp hearts
  • Kosher salt and black pepper, to taste

For the lemon dressing:

  • 1/4 cup olive oil
  • 1 small shallot, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey, or pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Instructions

  • Place the chopped kale in a large bowl. Season with a pinch of salt and gently massage the kale with your hands for 1–2 minutes, until softened and darker in color. Add the cannellini beans, cucumber, avocado, pepitas, and hemp hearts to the bowl with the kale.
  • In a small bowl or jar, whisk together the olive oil, shallot, lemon juice, honey, Dijon mustard, garlic, salt, and black pepper until smooth and emulsified.
  • Pour the dressing over the salad and toss gently to combine. Taste and season with additional salt and pepper as needed.
  • Serve immediately, or let the salad sit for 10–15 minutes to allow the flavors to meld before serving.

Notes

  • Massage the kale with a pinch of salt to soften and darken the leaves.
  • Chop the salad ingredients into small, bite-sized pieces for the best texture.
  • Whisk the dressing ingredients together until emulsified, then toss with the salad.
  • Let the salad sit 10–15 minutes before serving to allow flavors to meld.
  • Store leftovers in an airtight container in the fridge for up to 2 days. Add avocado just before serving if storing ahead.

Nutrition

Calories: 324kcal | Carbohydrates: 29g | Protein: 13g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Sodium: 643mg | Potassium: 848mg | Fiber: 10g | Sugar: 3g | Vitamin A: 413IU | Vitamin C: 12mg | Calcium: 113mg | Iron: 5mg