Kale & White Bean Salad

Serves: 2

A quick and easy, no-cook salad packed with kale, white beans, avocado, and seeds, dressed with a tangy lemon-mustard dressing. High in protein and healthy fats.

• 5 cups (400 g) kale - washed and finely chopped, stem removed
• 1.5 cups (270 g) cannellini beans - cooked
• 1 avocado - diced
• 3 tbsp (12 g) pepitas (pumpkin seeds)
• 3 tbsp (30 g) hemp seeds
• Salt and pepper to taste - to taste

Dressing

• 3 tbsp (45 ml) lemon juice
• 1 tbsp (15 ml) olive oil
• 2 tsp (10 g) Dijon mustard
• 1 tbsp (15 ml) maple syrup

• Step 1 - Make the dressing: In a small glass or bowl, whisk together the lemon juice, extra virgin olive oil, dijon mustard, and maple syrup.
• Step 2 - Prep the kale:  Thoroughly wash the kale, then remove the stems. Finely chop the kale and dry it off.
• Step 3: Add the kale to a large serving bowl, pour the dressing over it, and massage the kale with your hands for a minute to soften it and give it a nicer texture. You will notice it going softer, and darker.
• Step 4: Add the cannellini beans, diced avocado, pumpkin seeds, and hemp seeds to the kale. Mix to combine and season with salt and pepper to taste. Enjoy!

What You'll Need