Super Chopped Kale Salad with Savory White Beans

This kale salad is classic Chrissy. I eat a salad like this everyday for lunch when the weather is warm and I can’t get enough of the combination: salty, savory beans, lemony, marinated kale and crunchy seeds.

Ingredients

For the salad ~
3 cups leafy greens, washed, dried and finely chopped ~ I used a combination of kale and mescaline
1/4 orange bell pepper, finely diced (or another crunchy vegetable like carrots or cucumber)
1/2 an avocado, cut into cubes

For the beans~
1/2 can of white beans, drained and rinsed
1 tablespoon coconut aminos
1 teaspoon nutritional yeast
1 teaspoon extra virgin olive oil
A pinch of salt

For the dressing ~
The juice of 1 large lemon
1/2 cup extra virgin olive oil
1 tsp Dijon mustard
1 tablespoon maple syrup, more to taste
Big pinch of salt & pepper

Garnish ~
Toasted pumpkin seeds and sunflower seeds

Method:

For the beans, warm a small sautee pan to medium heat. Add the oil, then the beans, coconut aminos, nutritional yeast and salt. Cook for 2-3 minutes and remove from heat. For the salad, roughly chop all of your raw ingredients. Layer them on the cutting board with the greens at the base and avocado on top. Drizzle your salad dressing and chop until all of the ingredients are mixed well. Move the salad to a bowl, top with the savory beans and some toasted seeds.

ENJOY!