Description
A refreshing and hearty kale salad featuring creamy cannellini beans, a bright lemon dressing, and toasted nuts for a satisfying crunch.
Ingredients
1 large bunch curly kale, stems removed and finely chopped
1 can (15 oz) cannellini beans, drained and rinsed
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/4 cup toasted pine nuts or slivered almonds
1/3 cup shaved parmesan cheese
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
Step 1: In a large mixing bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, sea salt, and black pepper to create the dressing.
Step 2: Add the chopped kale to the bowl. Using clean hands, massage the kale for 2-3 minutes until the leaves become soft, tender, and turn a darker shade of green.
Step 3: Fold in the rinsed cannellini beans and the lemon zest, ensuring they are evenly distributed throughout the massaged kale.
Step 4: Add the toasted pine nuts (or almonds) and the shaved parmesan cheese. Toss gently to combine all ingredients.
Step 5: Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together. Taste and add more lemon or salt if desired.
Notes
To make this vegan, omit the parmesan cheese and add a tablespoon of nutritional yeast for a similar cheesy, nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sides & Salads
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg
