White Bean and Kale Salad (Printable)

Creamy white beans and crisp kale with zesty lemon-garlic dressing. Ready in 20 minutes.

# Components:

→ Salad Components

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→ Lemon-Garlic Dressing

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# Method:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until thoroughly emulsified.
02 - Place chopped kale in a large salad bowl. Pour half the dressing over the kale and massage with your hands for 1-2 minutes until leaves soften and darken in color.
03 - Add white beans, cherry tomatoes, red onion, and toasted seeds to the kale. Drizzle with remaining dressing.
04 - Gently toss all components until evenly coated with dressing. Top with crumbled feta cheese if using and serve immediately.

# Expert Advice:

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  • The massaged kale trick changes everything about how raw kale tastes and feels
  • It comes together in under 20 minutes but tastes like something from a fancy restaurant
  • The creamy beans and crisp vegetables create perfect texture contrast
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  • Massaging kale is not optional. It breaks down cell walls and removes bitterness, making the leaves tender and digestible.
  • This salad keeps beautifully for 2 days. The kale actually improves as it marries with the dressing.
  • Room temperature beans absorb dressing better than cold ones straight from the fridge.
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  • Use your hands for the final toss. Utensils bruise the delicate massaged kale leaves.
  • Make extra dressing and store it separately. The salad will thank you tomorrow.
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