I am addicted to kale! Much like the author of the Minimalist Baker blog. Two types of kale that are readily available in the grocery store are Lacinato (or Dinosaur) kale and Curly kale. Both are delicious but have distinct differences between the two. Lacinato kale is a larger, flat leaf kale that tends to be milder in flavor; whereas Curly kale is a lighter shade of green with curly-looking edges, and a stronger taste. If you are not a fan of kale try Lacinato kale; it is not as strong in flavor. It is best to massage lemon and olive oil into the kale leaves and let it sit for about an hour prior to preparing the salad. Yes, I said massage your kale; here is a bit of information to prepare your kale.
Back to the recipe! I recently discovered the Tuscan Bean Kale Salad from Minimalist Baker and I am hooked…and so are my friends because I am that person that brings salad to a dinner party. The White Bean Kale Salad is absolutely delicious and packed with nutrients. One of my favorite things about this salad is the BUTTER BEANS. Have you tried these fabulous protein-packed beans? No??? OMG, you have to try them! I’m in love. They have a creamy texture but firm and somewhat meaty. They provide about 5 grams of protein per 1/2 cup serving thus a great source of protein for those following a plant based diet. This entire salad is packed with fiber and plant based protein. The salad dressing is creamy and lemony and the garlic croutons add the perfect amount of texture to the salad. Try it! You too will fall in love with this salad.