Lemony Kale and White Bean Salad
This Lemony Kale and White Bean Salad is combines Tuscan kale, great northern beans, sundried tomatoes, pecorino romano cheese, and lots of seeds in a simple Lemon Vinaigrette Dressing. It is bursting with flavor and packed with protein, fiber, and nutrients making it the perfect hearty, flavorful side or entree.
Servings: 4
Ingredients
- 4 cups Tuscan Kale (stems removed and shredded)
- 1 15 oz can great northern beans (drained)
- 1/4 cup sundried tomatoes
- 1/4 cup roasted sunflower seeds
- 1/4 cup hemp seeds
- 1/4 cup Pecorino Romano Cheese (finely shredded, plus few extra shavings for garnish)
- 1 shallot (minced)
Lemony Vinaigrette
- 1 tsp lemon zest
- 3 tbsp lemon juice (about 1 medium-large lemon)
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- 3 tbsp extra virgin olive oil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp fresh cracked black pepper
Instructions
- To a large bowl, add kale. Drizzle with a tiny bit of olive oil, and massage gently between fingers until kale softens and darkens to a rich, dark green.
- Top kale with white beans, sundried tomatoes, sunflower seeds, hemp seeds. Using zester, finely grate the pecorino romano cheese over salad.
- In a small bowl or jar, add dressing ingredients, whisk with a fork to combine - if using a jar, add a tightly fitting lid and shake until oil and lemon juice emulsify.
- Pour dressing over salad, and toss to combine. Top with a few pecorino romano shavings for garnish - I like to use a vegetable peeler or sharp knife to slice a few shavings.
- Serve immediately or refrigerate until ready to eat.
Notes
This salad is great to make ahead. The kale is hearty enough to keep for several days even after dressed - just keep refrigerated until ready to enjoy.
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