A delectable lemon vinaigrette, together with curly kale, white beans, a variety of nuts, and avocado, make this salad incredibly nutritious and wonderful!
– Kale: 1 bunch, stems removed and leaves chopped – White Beans: 1 can (15 oz), drained and rinsed (or 1.5 cups cooked white beans like cannellini or great northern) – Red Onion: 1/2 small, finely chopped – Cherry Tomatoes: 1 cup, halved – Cucumber: 1 medium, diced – Avocado: 1, diced – Feta Cheese: 1/2 cup, crumbled
– Fresh Herbs: 1/4 cup chopped parsley or basil (optional, for added flavor) – Olive Oil: 3 tablespoon – Lemon Juice: 2 tablespoons (or red wine vinegar, if preferred) – Garlic: 1 clove, minced – Salt and Pepper: to taste – Red Pepper Flakes: a pinch
Transfer the kale to a big bowl, pour in a little olive oil, and use your hands to massage the kale for one to two minutes, or until it becomes more tender.
Vinaigrette ingredients: olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper should all be whisked together.
In the original Erewhon salad, hemp hearts, pumpkin, and sunflower seeds are the only nuts used; you may also include almonds, walnuts, pecans, cashews, or any other type of nut of your choosing.
Using a fine-mesh strainer, rinse and drain the canned white beans under cold water.
A portion should be tasted to see whether it's done to your pleasure. Don't overdo it, but do enough.