Description
A fresh and hearty kale salad packed with creamy white beans, avocado, and a bright lemon garlic dressing. This nourishing bowl is full of texture and flavor while staying light, vibrant, and satisfying.
Ingredients
Scale
- 8 cups chopped curly kale
- 1 can cannellini beans, drained and rinsed
- 1 large avocado, diced
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove
- 1 teaspoon Dijon mustard
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add olive oil, lemon juice, garlic, Dijon mustard, nutritional yeast, salt, and black pepper to a blender or food processor. Blend until smooth.
- Place chopped kale into a large mixing bowl.
- Pour the dressing over the kale and massage the leaves for 2 to 3 minutes until softened.
- Add the cannellini beans and diced avocado to the bowl.
- Gently toss everything together until evenly coated.
- Taste and adjust seasoning if needed.
- Serve immediately or chill briefly before serving.
Notes
- Massage the kale well to soften the texture and reduce bitterness.
- Add avocado just before serving for the freshest texture.
- This salad tastes even better after chilling for 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: kale salad, white bean salad, healthy salad, vegan kale salad, avocado kale salad, lemon garlic dressing, easy salad recipe