White Bean Kale Salad with Avocado Dressing

This white bean kale salad is filled with crunchy veggies and tossed in a delicious creamy avocado dressing. It’s such a hearty plant based salad that’s dairy free, vegan and oil free!

I am on a major kale salad kick right now. Spring is here and the warmer weather has me craving wholesome salads on repeat. This white bean kale salad has it all. Hearty kale leaves, protein rich beans, colourful veggies, wholegrain quinoa and the most DELICIOUS avocado dressing.

In this kale salad recipe, we step things up a notch by using avocado to make the salad dressing. It gets blended into the creamiest, oil free sauce, making things even more tender, and delicious. The recipe makes a double batch so you’ll have plenty leftover to pour on other dishes too ????.

Ingredients you’ll need:

All you need to make this white bean and kale salad are 13 wholesome ingredients:

• Kale: you’ll need ½ a bunch for this recipe.
• Cannelini beans: for a boost of protein and creamy texture. 
• Crunchy veggies: Carrots, cucumbers and red onion add great texture and goodness.
• Quinoa: or your favourite cooked grain.
• Dried cranberries
• Pistachios
• Avocado: to make the best creamy oil free dressing.
• Non dairy milk: I used unsweetened cashew milk here.
• Lemon juice: to brighten up the flavour of the dressing.
• Garlic: for a little spice kick. Can also use garlic powder.
• Salt + pepper

How to make white bean kale salad

Quinoa: start by cooking the quinoa according to package directions.

Avocado dressing: Add the avocado flesh, milk, garlic, lemon juice, salt and pepper to a high speed blender, and blend until smooth and creamy. Adjust seasonings to taste. Set aside.

Kale: Remove kale leaves from their hard stems. Tear the leaves into smaller pieces, then wash and dry them well in a salad spinner. Transfer dried kale to a large mixing/salad bowl.

Prep the ingredients: Cut the carrots, cucumbers and red onion into a small dice, drain the cannelini beans and add them to a large bowl with the kale leaves.

Combine: Add the cooked quinoa, dried cranberries to the bowl and pour over 1 cup of the dressing. Gently toss until everything is covered in the dressing. Add more dressing if needed. I like to use my hands to massage the kale leaves to help tenderise them.

Ingredient swaps + tips

• Quinoa can be swapped with another grain, like wild rice, millet, or farro.
• Use store bought microwavable pre cooked grains to save time.
• Dried cranberries could be swapped with raisins, if preferred. You could also try fresh pomegranate seeds.
• Pistachios can be swapped with another nut – I’d recommend pecans or almonds. Or you could use roasted pumpkin seeds.
• Replace the avocado dressing for a creamy tahini dressing if preferred.

How to make kale tender + not tough

Have you ever had a tough and dry kale salad that almost put you off kale entirely? Yep, same. The key to making kale soft, tender, and DELICIOUS is to massage it with a dressing.

For this white bean kale salad recipe in particular, we toss everything in a creamy avocado dressing which helps soften the leaves.

How to store

Because kale is so hearty, kale salads actually get better over time! For this reason, they’re one of my favourite type of salads for making in advance. 

• The salad: will keep in an airtight container in the fridge for up to 3 days, but it’s best enjoyed by the next day!
• The avocado dressing: also keeps for 3-4 days in a jar in the fridge– it won’t go brown either! 🙂 

Other salads to make:

Pesto Orzo Salad

Kale & Apple Slaw with Yogurt Dressing

Rocket & Pear Quinoa Salad

If you try this white bean kale salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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