Kale And White Bean Salad With A Creamy Tangy Tahini Dressing

Whether or not you’ve seen or heard about the famous Erewhon kale and white bean salad, I believe it is a salad everyone should be making at home. Here’s why:

• It is packed with fiber. Fiber is essential for gut health. Fiber is vital for proper elimination and for improving your gut microbiome. A healthy gut = glowing skin, a well functioning immune system, a healthy weight, a clear mind, better energy and more.

• It contains a surplus of vitamins and minerals to support your whole body, especially your skin and hair health.

• It’s incredibly easy to make and you can batch prep it ahead of time. This means you can eat a healthy lunch for days. This also means less time spent in the kitchen and goodbye to decision fatigue.

• It’s customizable. You can easily substitute or add in your favorite ingredients. I love adding in cucumber and tomato in the summer and roasted vegetables in the winter. I also love adding roasted chickpeas or another source of prepared protein like salmon or tofu when I am feeling extra hungry.

You can prep this as is each week then add in whatever you are craving!

My version calls for making a tangy tahini dressing. It’s simple and provides more vitamins and nutrients. It also makes this recipe oil free if that is important to you. However, you can simply add a light balsamic vinaigrette or apple cider vinaigrette. Either works well.

I add the avocado when I meal prep. If you want your avocado as fresh as can be, just add it the day of eating.

What you need (serves 3):

1 bunch of kale chopped and massaged with a drizzle of oil or lemon
1/3 cup hemp hearts
1/ cup pumpkin seeds
1/3 cup sunflower seeds
1 15 oz can cannellini beans, drained and rinsed
1 avocado diced
4 tbsp of lemon juice or the juice of 2 lemons
4 tbsp of tahini
4 tbsp of water
1 1/2 tbsp dijon mustard
a few pinches of fresh ground black pepper
a pinch of salt
1/2 a tsp of garlic powder

Directions: Add the kale, hemp hearts, pumpkin seeds, sunflower seeds, beans and avocado to a mixing bowl. In a jar combine the remaining ingredients, gradually add in water until you reach a pourable consistency (it should not be runny). Taste for salt. Pour the dressing over the salad and toss until well combined. Enjoy!

Store in an airtight container for up to 4 days.

Love this one? Then you will love a similar version with roasted carrots which you can find here.