Massaged Kale, White Bean Avocado Salad
by: claire cary
This massaged kale avocado salad is FULL of flavor and the best way to eat your veggies! With white beans, fresh avocado and my homemade basil pesto vinaigrette, this recipe will make you crave salads!
/ /
6
Ingredients
- 1 large head curly kale
- Juice from 1/2 lemon
- 1 can white beans drained and rinsed
- 1 ripe avocado
- ¼ cup pine nuts
- 1 batch basil pesto vinaigrette click for recipe
- ⅓ cup parmesan or vegan parmesan optional
Instructions
- If you haven't already, prep the dressing.
- Remove the stems from the kale and add the leaves to a colander. While running under warm water, massage the kale for about 90 seconds to start to break it down. The color should darken (in part from just being wet) and it should soften slightly.
- take a pair of kitchen sheers or a very sharp knife and chop the kale into small bite size pieces. Dry the kale off with a towel or paper towel and squeeze on the lemon. Massage again for a few minutes. The acidity of the lemon will really help to break down the kale even further.
- Transfer to a large salad bowl and toss with the dressing. Now massage it one more time, (its worth it I promise). Just make sure your hands are clean, but don't be afraid to really get in there. It'll help the kale break down but also ensure the dressing is evenly coating each leaf to give it lots of flavor.
- Add in the pine nuts, white beans and cubed avocado. Toss gently to combine. Sprinkle on top the (Vegan) parmesan if using and enjoy!
Notes
I used butter beans but any kind of white bean like great northern will also work.
You can use another variety of kale, like dinosaur if you prefer, but for this recipe I recommend regular curly kale.
Serving: 1bowl / Calories: 163kcal / Carbohydrates: 17g / Protein: 7g / Fat: 9g / Saturated Fat: 1g / Fiber: 5g / Sugar: 1g
