Warning: this delicious salad may just change your life. I'm not kidding! My Copycat Erewhon Kale White Bean Salad is my vibrant, flavorful, and cost-effective take on one of my favorite salads from Los Angeles' favorite grocery store. It's loaded with crunchy kale, creamy avocado, and protein-packed white beans for a combination that is truly unmatched. So, whether you are in LA or not, you can enjoy this salad right from the comfort of your own home!
Ingredients
For the Salad:
- 1 Bunch Curly Kale
- 1 Avocado
- 1 15 oz can White Beans drained and rinsed
- ⅓ Cup Hemp Hearts
- ⅓ Cup Sunflower Seeds
- ⅓ Cup Pumpkin Seeds
For the Dressing:
- ⅓ Cup Olive Oil
- ¼ Cup Lemon Juice this is the juice of about 1-2 lemons
- 1-2 Tablespoons Maple Syrup
- 2 Teaspoons Dijon Mustard
- 2 Cloves Garlic mashed
- Sea Salt & Black Pepper to taste
Instructions
- Start by washing and drying your kale and chopping it into small pieces. Once its done, add it to a large bowl. Add a pinch of sea salt to the bowl with the kale, and use your hands to massage the sea salt into the kale.
- Next, chop your avocado into small pieces and add it to the bowl.
- Drain and rinse your white beans thoroughly, then add them to the bowl with the kale and avocado, alongside your hemp hearts, sunflower seeds, and pumpkin seeds (pepitas).
- Set the bowl to the side while you prepare the dressing.
- Add all of your dressing ingredients to a small bowl and whisk until fully combined.
- Once your dressing is done, pour it on top of the kale salad, toss, and enjoy!
Calories: 463kcal | Carbohydrates: 15g | Protein: 12g | Fat: 42g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 22g | Trans Fat: 0.003g | Sodium: 51mg | Potassium: 510mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3416IU | Vitamin C: 42mg | Calcium: 134mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
