Erewhon's Famous Kale + White Bean Salad (Vegan, Gluten Free, Refined Sugar Free)
This amazing vegan salad is adapted from Erewhon Market in Los Angeles, where this salad has become a a cult favorite.
Prep Time10 minutesmins
Course: Dinner, Lunch, Salad
Cuisine: American
Keyword: kale, kale salad, lunch salads, vegan
Servings: 4people
Equipment
large salad serving bowl
Ingredients
6cupskalede-stemmed and chopped
½teaspoonKosher salt
115-ounce can of white beans
1ripe avocadodiced
⅓cuproasted pumpkin seeds
⅓cuproasted sunflower seeds
1/4cuphemp seeds
Dressing:
1largejuicy lemon or 2 small
2tspDijon mustard
1-2tbspmaple syrup
1/4tspKosher salt
1/4tspfreshly cracked pepper
⅓cupExtra-virgin olive oil
Instructions
Rinse the kale and spin it dry or pat very dry in a colander.
In the colander, add ½ tsp salt to the kale and massage it for 10 seconds. Set aside.
In a large serving bowl, whisk together dressing ingredients so they are smooth and incorporated.
Add the massaged kale, then beans, avocado, pumpkin seeds and hemp seeds. Toss again to incorporate. Note: if you are making ahead of time, add the avocado and seeds right before serving so the avocado stays green and the seeds stay crunchy.