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+ servings
Erewhon white bean kale salad with quinoa seeds avocado and lemon maple dressing

Erewhon White Bean Kale Salad

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A fresh, protein-packed kale salad inspired by the viral Erewhon favorite. White beans, quinoa, seeds, and avocado are tossed in a bright lemon-maple vinaigrette for a satisfying lunch that keeps well for meal prep.
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 375

Ingredients
  

Salad
  • 6 cups kale destemmed and chopped
  • 15 oz white beans (cannellini or navy) rinsed and drained
  • 1/2 cup cooked quinoa
  • 2 tbsp pumpkin seeds
  • 2 tbsp hemp seeds
  • 2 tbsp sunflower seeds
  • 1 small avocado diced
Lemon Maple Dressing
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Method
 

Massage the kale
  1. 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
  1. 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
  1. 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
  1. Pour the dressing over the salad and toss until evenly coated. Gently fold in the diced avocado just before serving.

Nutrition

Serving: 320gCalories: 375kcalCarbohydrates: 38gProtein: 15gFat: 17gSaturated Fat: 2gSodium: 420mgPotassium: 620mgFiber: 10gSugar: 6gVitamin A: 5800IUVitamin C: 72mgCalcium: 160mgIron: 4.1mg

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.

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