Take it easy at lunch or dinner time with this fantastic hearty, flavorful, plant-based kale salad. Protein-loaded lemon-herb white beans fit wonderfully to the kale with kale being the perfect leafy green that can be used in make-ahead salads.
Prep Time10mins
Course: Main Dish, Side Dish
Cuisine: American, Vegan
Keyword: kale and bean salad, kale salad, quick salad, simple, tahini dressing
Servings: 2
Ingredients
Salad
10/280onces/grkalechopped, large stems removed
1lemonjuiced
1tbspolive oil
1tbspmaple syrup
1pinch fine sea salt
1pinch freshly grounded black pepper
1garlic cloveminced
2cupstore-bought croutons of your choice
Beans
15/400onces/grwhite or butter beansdrained and rinsed
1/2lemonjuiced
1tbspolive oil
¼tspsea salt
2tbspfresh parsleychopped
Lemon Tahini Dressing
¼cuptahinipreferably toasted
juice of ½ lemon
1tbspred wine vinegar
1tspsoy sauce
½garlic clove
1pinch of pepper
¼cup (or more)water
Instructions
Add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
To prepare dressing, whisk together all the ingredients (minus water). Stirin water, starting with 1/4 cup and adding more as needed.
Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine.