White Bean Kale Quinoa Salad (vegan, gluten free)

Name: White Bean Kale Quinoa Salad (vegan, gluten free)
Cuisine: Mediterranean, American
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 ); 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

5 steps

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!

Updated at: Fri, 06 Dec 2024 09:47:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories682.8 kcal (34%)

Total Fat40.5 g (58%)

Carbs58.2 g (22%)

Sugars10 g (11%)

Protein26.7 g (53%)

Sodium423.5 mg (21%)

Fiber17.5 g (63%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1curly green kale

rinsed and chopped

1 cupquinoa

cooked, I recommend making quinoa with vegetable broth for extra flavor

1 cupwhite beans from a can

rinsed, cannellini beans

0.5avocado

diced

¼ cupwalnuts

¼ cuphemp seeds

¼ cuproasted pumpkin seeds

1 tspolive oil

for massaging the kale

lemon

for massaging the kale

sea salt

for massaging the kale

2 Tbsptahini

0.5lemon juiced

1 tspcoconut aminos

2 tspmaple syrup

1 tspstoneground mustard

¼ tspsea salt

1garlic clove

minced

Instructions

Step 1

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.

Step 2

Then add in white beans, walnuts, roasted pumpkin seeds, hemp seeds, quinoa and avocado to the kale.

Step 3

To a small bowl, add all your dressing ingredients and mix them until well combined.

Step 4

Pour the dressing over the kale and mix well.

Step 5

Enjoy! (Store in the fridge for up to 2 days in an airtight glass container)

View on justinecooksvegan.com

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