Kale and White Bean Salad
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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Servings: 4 servings
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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Nutrition Estimate
Calories: 374kcal | Carbohydrates: 37g | Protein: 16g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 924mg | Potassium: 1001mg | Fiber: 11g | Sugar: 6g | Vitamin A: 7400IU | Vitamin C: 78mg | Calcium: 354mg | Iron: 4mg