White Bean Kale Quinoa Salad (vegan, gluten free)
A healthy vegan white bean kale quinoa salad may be the Worlds Best Salad! It is inspired by the famous kale white bean salad from Erewhon market in Los Angeles which is a celebrity favorite and a salad I've been obsessed with for the last 10 years!
Ingredients
- 1 curly green kale, rinsed and chopped
- 1 cup cooked quinoa I recommend making quinoa with vegetable broth for extra flavor
- 1 cup white beans, rinsed from a can of cannellini beans
- 1/2 avocado, diced
- 1/4 cup walnuts
- 1/4 cup hemp seeds
- 1/4 cup roasted pumpkin seeds
- 1 tsp olive oil for massaging the kale
- a squeeze of lemon for massaging the kale
- pinch of sea salt for massaging the kale
Creamy Maple Mustard Dressing:
- 2 tbsp tahini
- 1/2 lemon, juiced
- 1 tsp coconut aminos
- 2 tsp maple syrup
- 1 tsp stoneground mustard
- 1/4 tsp sea salt
- 1 garlic clove, minced
Instructions
- To a large bowl, add your chopped kale, olive oil, a squeeze of lemon juice and a pinch of sea salt. Use your hands to massage the kale. The kale will shrink in size and become softer.
- Then add in white beans, walnuts, roasted pumpkin seeds, hemp seeds, quinoa and avocado to the kale.
- To a small bowl, add all your dressing ingredients and mix them until well combined.
- Pour the dressing over the kale and mix well.
- Enjoy! (Store in the fridge for up to 2 days in an airtight glass container)