Description
They 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 dairy free, vegan and oil free!
Ingredients
Scale
Salad:
- 4 cups (1/2 a bunch) chopped kale leaves
- 1 can cannellini beans, rinsed
- 1 cup diced carrot
- 1 cup diced cucumber
- 1/4 diced red onion
- 2 cups cooked quinoa
- 1/4 cup dried cranberries
- 1/4 cup pistachios, chopped
Avocado dressing:
- 1 avocado, peeled
- 1 1/2 cups non dairy milk (I used cashew)
- 1/4 cup fresh lemon juice
- 1 clove garlic
- 1 teaspoon salt + pepper, to taste
Instructions
- Start by cooking the quinoa according to package directions.
- 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.
- 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.
- Add the carrots, cucumber, red onion, cannellini beans, quinoa and cranberries to the bowl, and pour over 1 cup of the dressing.
- Gently toss until everything is covered in the dressing. Add extra dressing if needed. I like to use my hands to massage the kale leaves to help tenderise them. Serve and enjoy!
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, side dish
- Method: Stovetop + blend
- Cuisine: American