White Bean Kale Salad

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.

Copyright: fudio / 123RF Stock Photo

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.

Print Recipe
White Bean Kale Salad
Creamy, dreamy, lemony, hearty, plant based salad.
Course Plant-based, Salad
Prep Time 20 minutes
Servings
people
Ingredients
Garlic Croutons
Beans
Dressing
Salad
Course Plant-based, Salad
Prep Time 20 minutes
Servings
people
Ingredients
Garlic Croutons
Beans
Dressing
Salad
Instructions
Garlic Croutons
  1. Preheat oven to 325 degrees F
  2. Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine.
  3. Spread on a bare baking sheet and bake for 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.
Beans
  1. Add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
Dressing
  1. Add tahini, garlic, lemon juice, raw honey, sea salt and pepper to a small mixing bowl.
  2. Whisk to combine, then add hot water to thin. The dressing will be thick so add a small amount of water slowly, whisk, check consistency. Repeat until desired consistency is achieved. I will usually add about 1/4 cup of water, added gradually
  3. Taste and adjust seasonings as needed. Set aside.
Salad
  1. Add kale to a large mixing bowl with lemon juice, olive oil, raw honey, salt, pepper and minced garlic.
  2. Use your hands to massage the kale and break down its texture and to season the salad.
  3. Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine. Serve with any additional dressing and garnish with fresh grated Parmesan cheese (optional). This salad is best served fresh but also great the next day. If serving later, store dressing and croutons separately.
Recipe Notes

Recipe adapted from Minimalist Baker.

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