Lemony Kale and White Bean Salad
 
Prep time
Total time
 
This salad is a lemony delight. Lightly sauté your beans to warm this one up for fall and winter.
Author:
Serves: 4 to 6
Ingredients
  • 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
Instructions
  1. Remove tough stems from kale and chop into bite sized pieces.
  2. Place kale in a large salad bowl and drizzle with olive oil and lemon juice.
  3. Add sea salt and massage these ingredients into the leaves.
  4. Add avocado to the kale mixture, but reserve a few chunks to add in at the end for a bit of texture.
  5. Massage the avocado into the kale, making sure to cover as many leaves as possible.
  6. Top salad with red onions, lemon zest, beans (see variation below) and reserved avocado chunks.
  7. 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/