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Chanty

Erewhon's Kale Avocado White Bean Salad

Exact copy cat Erewhon's famous kale salad recipe. Kale, avocado, white beans, sunflower seeds, pumpkin seeds, hemp seeds
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, Lunch, Salad
Cuisine: American
Ingredients Method

Ingredients
  

For the Salad
  • 1 lb curly kale washed, stems removed
  • 1 can white kidney beans/ cannellini beans
  • 1 avocado diced
  • 2 tbsp hemp seeds
  • 2 raw sunflower seeds
  • 2 tbsp raw pumpkin seeds
For the Dressing
  • 2 tbsp good quality extra virgin olive oil
  • 2 tbsp reserved white bean liquid or sub more EVOO
  • 1 tbsp dijon mustard
  • 2 tbsp lemon juice
  • 1/2 tbsp maple syrup
  • 1/4 tsp black pepper
  • pinch of salt

Method
 

  1. Drain one can of white beans and reserve the liquid in a small bowl. Rinse the beans, set aside.
  2. Wash the kale well and dry. Remove the stems and roughly chop into bite size pieces. Set aside in a large bowl.
  3. Whisk together all of the dressing ingredients in a small bowl. Pour half of the dressing on the kale and massage it in with your hands.
  4. Add the white beans, diced avocado and seeds to the kale and mix. Top with more dressing and more seeds to your taste. Serve right away.