White Bean Kale Salad
Creamy, dreamy, lemony, hearty, plant based salad.
White Bean Kale Salad
Creamy, dreamy, lemony, hearty, plant based salad.
Servings Prep Time
4people 20 minutes
Servings Prep Time
4people 20 minutes
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.