Erewhon Kale Salad

Recipe adapted from Clean Eating Kitchen.

Ingredients:

Dressing:

• 2 TBSP olive oil
• 1 lemon, juiced
• 1 tsp. yellow mustard or grainy mustard
• 1 TBSP maple syrup or brown sugar
• 1/2 tsp. sea salt
• 1/4 tsp. ground black pepper

Salad:

• 1 bunch curly kale, washed and dried
• 1 15-oz. can white beans, rinsed and drained
• 1 avocado, cubed
• 1/4 c. hulled pumpkin seeds/pepitas
• 2 TBSP hemp seeds or super seeds mix

Directions:

1. Dressing: In a jar with a lid combine the olive oil, lemon juice, mustard, maple syrup or brown sugar, salt, and pepper. Put the lid on and shake to combine.
2. Prepare Kale: Use your hands to remove the leaves from the kale stems. Discard the stems. Wash the leaves well and spin them dry in a salad spinner. Then place the leaves on a cutting board and roughly chop the leaves and place them in a large mixing bowl.
3. Add Dressing: Pour 3/4 of the dressing over the chopped kale, and then use your hands to massage the dressing into the leaves. This will help make the kale soft and easier to chew. Let kale marinate for 30 minutes.
4. Add Toppings: Add the beans, avocado, pumpkin seeds, and hemp seeds to the salad. Toss gently to combine with the remaining dressing.

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Erewhon Kale Salad

Recipe by RC

0.0 from 0 votes

Ingredients

• Dressing:

• 2 TBSP olive oil

• 1 lemon, juiced

• 1 tsp. yellow mustard or grainy mustard

• 1 TBSP maple syrup or brown sugar

• 1/2 tsp. sea salt

• 1/4 tsp. ground black pepper

• Salad:

• 1 bunch curly kale, washed and dried

• 1 15-oz. can white beans, rinsed and drained

• 1 avocado, cubed

• 1/4 c. hulled pumpkin seeds/pepitas

• 2 TBSP hemp seeds or super seeds mix

Directions

• Dressing: In a jar with a lid combine the olive oil, lemon juice, mustard, maple syrup or brown sugar, salt, and pepper. Put the lid on and shake to combine.
• Prepare Kale: Use your hands to remove the leaves from the kale stems. Discard the stems. Wash the leaves well and spin them dry in a salad spinner. Then place the leaves on a cutting board and roughly chop the leaves and place them in a large mixing bowl.
• Add Dressing: Pour 3/4 of the dressing over the chopped kale, and then use your hands to massage the dressing into the leaves. This will help make the kale soft and easier to chew. Let kale marinate for 30 minutes.
• Add Toppings: Add the beans, avocado, pumpkin seeds, and hemp seeds to the salad. Toss gently to combine with the remaining dressing.