Description
A comforting salad combining creamy avocado and tender kale, perfect for chilly evenings. Inspired by a delightful café creation.
Ingredients
Scale
- 1 bunch kale, thick stems removed and leaves roughly chopped
- 1 teaspoon sea salt (plus more to taste)
- 1 can white beans, drained (about 1½ cups)
- 1 firm-ripe avocado, sliced or chopped
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup hemp seeds
- Juice of 1 lemon
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
- ¼ cup olive oil
- ½ teaspoon sea salt
- 1 clove garlic, grated (optional)
Instructions
- Whisk together the lemon juice, Dijon mustard, maple syrup, olive oil, sea salt, and grated garlic to make the dressing. Adjust seasoning as needed.
- Sprinkle the chopped kale with 1 teaspoon of sea salt and massage it for about 2-3 minutes until tender.
- Add the drained white beans to the kale and mix gently, folding in the diced avocado, pumpkin seeds, sunflower seeds, and hemp seeds.
- Pour the dressing over the salad and toss gently to coat all the ingredients.
- Serve immediately or let it chill in the fridge to enhance the flavors.
Notes
This salad keeps well in the fridge for up to 3 days. Store the dressing separately to maintain the kale’s crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg