This Kale and White Bean Salad is a super hearty source of plant-based protein with massaged kale, creamy white beans, crunchy cucumbers, thinly sliced red onion, salty pistachios, and savory parmesan cheese, all with a classic lemon vinaigrette. It's a perfect make-ahead lunch because kale just gets better as it sits with the dressing.
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Ingredients
This recipe has similar ingredients to the Los Angeles based Erewhon Market Kale and White Bean salad, but I have taken liberties with a few to make it my own. Quantities can be found in the recipe card at the end of the post.
- Kale: Hearty kale bulks up the salad. The two most common types are curly kale and lacinato kale (also known as Dino Kale); either are fine to use.
- Canned white beans: a can of navy beans or other soft white bean (such as cannellini beans, butter beans, or great northern beans) work great here.
- Parmesan: shaved parmesan.
- Pistachios: roasted salted pistachios.
- Cucumbers: Persian cucumbers are great for this recipe because of their size, crunchy texture, and small seeds.
- Red onion: very thinly sliced red onion. Shallot also works.
- Lemon juice: fresh lemon juice, always. If you don't have then I'd recommend subbing with white wine vinegar or red wine vinegar.
- Extra virgin olive oil: your favorite extra-virgin olive oil.
- Dijon mustard: fine ground dijon mustard. You can also use stone ground mustard.
- Salt: kosher salt.
- Pepper: fresh cracked black pepper.
Instructions
To make this kale and white bean salad recipe just follow the steps below.
1. Make the vinaigrette. In a jar with a lid combine the lemon juice, extra virgin olive oil, dijon mustard, a pinch of salt, and pepper. Put the lid on and shake to combine and emulsify.
2. Massage the kale. Add the kale to a large bowl with the dressing over the kale and (with clean hands) massage it all together for a minute or two to soften the kale.
3. Combine all ingredients. Add the other salad toppings and toss together.
Recipe variations
- If you’d like to add meat or fish to this kale salad I’d suggest grilled chicken or shrimp.
- To make it a bit more seasonal, in the winter you can sub candied pecans and in the summer add in stuff like radishes and fresh tomatoes!
- Creamy avocado would be a great addition if you’re looking to add more healthy fats.
- Add hemp hearts/hemp seeds, tofu, or cooked quinoa if you’d like to add more vegetarian-based protein in addition to the beans.
- Instead of pistachios I'd recommend roasted salted almonds or crunchy seeds such as pumpkin seeds (pepitas) or sunflower seeds.
- If you need to add a bit of sweetener to the dressing after tasting it, I'd suggest maple syrup or agave.
Tips and tricks
- Always massage your kale with oil or dressing, it makes it much more tender and easier to digest.
- Make a double batch of the dressing to use for another recipe – like drizzling over a grilled white fish.
- If you have a lemon vinaigrette that you buy from the store and love, feel free to use it!
What to serve with kale and white bean salad
This salad works as a great main in large dinner portions or as a side dish; if you're looking to serve it as the latter, below are some ideas for mains that work great alongside.
- Grilled steak
- Juicy burger with caramelized onions
- Seared or roasted chicken thighs
- Shrimp tacos
Storage
- Store leftover salad in an airtight container in the fridge for up to 3 days. The longer it sits, the soggier it will get.
FAQ
At a high level, kale is rich in fiber, iron, antioxidants and calcium. More on the health benefits here.
Did you make this recipe? Leave a rating and review below and tag me on social!
📖 Recipe
Kale and White Bean Salad
Ingredients
- 10 oz kale chopped
- 15 oz can navy beans drained and rinsed
- ¼ cup shaved parmesan
- ¼ cup chopped roasted salted pistachios
- 1 cup mini cucumbers sliced (about 3)
- ½ small red onion thinly sliced
For the vinaigrette
- 2 tablespoon fresh lemon juice
- ¼ cup extra virgin olive oil
- 1 teaspoon djion mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Make the vinaigrette. In a jar with a lid combine the lemon juice, extra virgin olive oil, dijon mustard, a pinch of salt, and pepper. Put the lid on and shake to combine and emulsify.
- Massage the kale. Add the kale to a large bowl with the dressing over the kale and (with clean hands) massage it all together for a minute or two to soften the kale.
- Combine all salad ingredients. Add the other salad toppings and toss together.
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