Hearty Kale and White Bean Salad
I’m excited to share this Kale and White Bean Salad — a simple, nutrient-dense dish you’ll find yourself making again and again. This is a homemade take on the popular salad sold at Erewhon Market’s prepared foods bar in Los Angeles. It’s easy to prepare with accessible ingredients and works equally well as a side or a satisfying plant-based main when you add extra protein. An oil-free dressing option is included alongside the traditional olive oil version — both are delicious.
This salad features tenderized kale tossed in a bright lemony dressing with creamy white beans and crunchy seeds. Add avocado for extra creaminess or fold in roasted tofu, tempeh, or chickpeas for more protein. The dressing can be made with tahini (for an oil-free option) or extra virgin olive oil.
What’s in this Kale and White Bean Salad?
- This recipe is vegan, gluten-free, refined sugar-free, and nut-free. An oil-free option is noted.
- Kale — the base green. Kale is rich in vitamins (C, K), iron, magnesium and more. Massaging kale with the dressing softens the leaf and improves flavor and texture.
- White beans — creamy plant protein that adds fiber, B vitamins, potassium and iron.
- Olive oil or tahini — healthy fats that help with nutrient absorption and create a silky dressing. Use olive oil for a classic dressing or tahini for an oil-free, nutty version.
- Lemon — brightens the dressing and supplies vitamin C to aid absorption of iron and other nutrients from the greens.
- Avocado — optional, adds richness and healthy fats.
- Hemp seeds — a great source of essential fatty acids and plant protein.
- Pumpkin seeds — provide crunch plus magnesium and omega-3s, replacing the need for croutons.
Secrets to Success
Remove tough stems from the kale before chopping — they remain fibrous and are hard to chew. If using pre-chopped bagged kale, check for leftover stems and discard them. Curly (conventional) kale works very well, but feel free to swap in your favorite green if you prefer.
To keep the salad fresh, store the dressing separately and toss it into the kale just before serving. This keeps the leaves from wilting and preserves the dressing’s flavor. If you want to keep chopped avocado looking fresh, toss it with a little lemon juice to slow browning.
If you like this recipe, try…
- Radiant Radish Bowl
- Tahini Kale Caesar Salad + Crispy Chickpeas
- Creamy Broccoli Cashew Salad
- Garden Poké Bowl
- Creamy White Bean Pasta
If you make this salad, tag @veggiekins on Instagram so your recreation can be seen. I love hearing feedback — share any substitutions or notes in the comments if you try it!
Kale and White Bean Salad – Erewhon Copycat (vegan, gluten free, oil free)
4 -6 servings
Ingredients
- 6 cups kale de-stemmed and chopped
- 3/4 can of white beans roughly 10–12 ounces
- 1 ripe avocado cut into chunks
- 1/3 cup pumpkin seeds
- 1/4 cup hemp seeds
- dressing
- juice of 1 lemon
- 3 tbsp tahini or 2–3 tbsp extra virgin olive oil
- 1 tsp mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tbsp maple syrup
- 3–4 tbsp water to thin, if using tahini
Instructions
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In a small bowl, whisk together the dressing ingredients until smooth. If using tahini, add 3–4 tablespoons of water as needed to reach your desired consistency.
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In a large bowl, massage the kale with the dressing until the leaves soften and darken. Toss in the white beans, avocado chunks, pumpkin seeds and hemp seeds. Mix gently to combine and enjoy immediately.
Notes
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this recipe?
Tag @veggiekins on Instagram and hashtag it with #veggiekins