Ingredients
Method
Massage the kale
- Add the chopped kale to a large bowl with a pinch of sea salt and 1 teaspoon of lemon juice. Massage with clean hands for 2 to 3 minutes until the kale softens and darkens in color.
Build the salad
- Add the white beans, cooked quinoa, pumpkin seeds, sunflower seeds, and hemp seeds to the bowl with the kale. Toss gently to combine.
Make the dressing
- In a small bowl or jar, whisk together the lemon juice, apple cider vinegar, maple syrup, olive oil, Dijon mustard, garlic, salt, and black pepper until emulsified.
Dress and finish
- Pour the dressing over the salad and toss until evenly coated. Gently fold in the diced avocado just before serving.
Nutrition
Notes
- Massaging the kale is key for the right texture.
- This salad keeps well in the fridge for up to 3 days.
- Add avocado just before serving to keep it fresh.
- Great for meal prep lunches or easy dinners.
