Description
A vibrant, nutrient-packed salad with creamy avocado, nutty seeds, and tender kale, all wrapped up in a tangy dressing.
Ingredients
Scale
- 1 bunch kale, thick stems removed and leaves roughly chopped
- 1 teaspoon sea salt, plus more to taste
- 1 can white beans, drained (about 1½ cups)
- 1 firm-ripe avocado, sliced or chopped
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¼ cup hemp seeds
- Juice of 1 lemon
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
- ¼ cup olive oil
- ½ teaspoon sea salt
- 1 clove garlic, grated (optional)
Instructions
- Make the dressing: In a medium bowl, whisk together the lemon juice, Dijon mustard, maple syrup, olive oil, sea salt, and grated garlic (if using). Adjust seasoning as needed to your taste.
- Prepare the kale: In a large bowl, sprinkle the chopped kale with 1 teaspoon of sea salt. Massage the kale with your hands for 2-3 minutes until the leaves are tender and vibrant.
- Combine: Gently mix in the drained white beans with the kale, followed by the diced avocado. Then, fold in the pumpkin seeds, sunflower seeds, and hemp seeds for added crunch and nutrition.
- Dress the salad: Pour the prepared dressing over the salad and toss gently to coat. Each leaf should have a lovely sheen of dressing to tantalize your taste buds.
- Serve: Enjoy immediately for a fresh dish, or chill in the refrigerator for 30 minutes to let the flavors meld beautifully.
Notes
This salad can be prepared a day in advance. Store any leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg