White Bean Kale Salad

Experience a burst of Tuscan flavors with this vibrant and nutritious White Bean Kale Salad. This salad combines tenderized kale with a medley of beans, sun-dried tomatoes, and artichokes, all enveloped in a zesty Lemon Walnut Gremolata dressing. This healthy and flavorful dish is perfect for a quick lunch, a satisfying dinner, or meal prep, and is sure to become a staple in your culinary repertoire.

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Ingredients

🥬 4 cups Lacinato kale, destemmed and chopped
🌿 1 can Artichokes, drained and chopped
🥫 1 can Chickpeas, drained and rinsed
🫘 1 can White beans, drained and rinsed
🍅 7 oz jar Sun-dried tomatoes, drained and chopped
🥑 1 Avocado, sliced
🧀 1/2 cup Parmesan cheese, grated
🍋 A squeeze of Lemon juice

Lemon Walnut Gremolata Dressing

🌿 1 bunch Fresh parsley
🧄 3 cloves Garlic
🍋 1 Lemon, juice and zest
🫒 1/2 cup Olive oil
🌰 1/3 cup Raw walnuts
🧂 1/2 tsp Salt
🌶️ 1/4 tsp Fresh black pepper
💧 Up to 2 tbsp Water

Instructions

1- Make the Lemon Walnut Gremolata Dressing:

In a KitchenAid food processor, combine fresh parsley, garlic, raw walnuts, and lemon zest.
Pulse the mixture until finely chopped.
Add lemon juice, olive oil, salt, and fresh black pepper.
Blend on high until integrated, keeping some texture.
If needed, add water for your desired thickness.

2- Assemble the Salad:

Place Lacinato kale in a large wooden mixing bowl.
Add a squeeze of lemon juice and massage with hands until softened.
Add chopped artichokes, chickpeas, white beans, sun-dried tomatoes, avocado, and Parmesan cheese to the bowl.
Pour the Lemon Walnut Gremolata Dressing over the salad.
Toss with tongs until all ingredients are well mixed and coated.

Prep Time: 20 minutes
Cook Time: None
Total Time: 20 minutes
Servings: 4

Calories: 560
Protein: 15g
Fat: 44g
Carbohydrates: 28g
Fiber: 10g

Equipment: