Lemony Kale and White Bean Salad
Author: Cathy Russell, cathyrussellcreativenutrition.com
Serves: 4 to 6
- 1 bunch dinosaur kale (other varieties will work well also)
- 1 tbsp extra virgin olive oil
- juice of half large lemon (approx. 1½ tbsp)
- zest of half a large lemon (or add all of the zest if you like it really lemony)
- 1 large avocado, pitted and chopped
- ½ tsp sea salt
- ¼ cup chopped red onion
- 1 can cannellini beans, rinsed and drained (or 1½ cups cooked)
- ¼ cup toasted pumpkin seeds
- Remove tough stems from kale and chop into bite sized pieces.
- Place kale in a large salad bowl and drizzle with olive oil and lemon juice.
- Add sea salt and massage these ingredients into the leaves.
- Add avocado to the kale mixture, but reserve a few chunks to add in at the end for a bit of texture.
- Massage the avocado into the kale, making sure to cover as many leaves as possible.
- Top salad with red onions, lemon zest, beans (see variation below) and reserved avocado chunks.
- Toss lightly then sprinkle with pumpkin seeds and serve.Variation: For a nice twist, sauté the beans in a bit of olive or coconut oil and sprinkle with a pinch of oregano and salt. Add the beans to the salad while still warm.
Recipe by at https://www.cathyrussellcreativenutrition.com/lemony-kale-and-white-bean-salad/
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