Erewhon Kale & White Bean Salad

*KALE & WHITE BEAN SALAD* that’s right, this is my take on the uber-famous Erewhon kale and white bean salad. This recipe is super simple and adaptable. I used preserved lemon with tahini (and skipped the maple syrup) in my dressing, do as your taste buds desire.

Salad:
Kale, de-stemmed and chopped into bite size pieces
Avocado, cubed
Cannellinni beans, drained & rinsed
Sunflower seeds (roasted and unsalted)
Optional: hemp seeds (I didn’t have any!)

Dressing:
1 clove garlic
1/2 shallot
1 lemon, juice (or 1/2 preserved lemon + 1/2 fresh juice)
1-2 Tbl tahini
Olive oil
Salt & pepper

Blend until smooth adjust seasonings to taste.

NOTE: if you are using a preserved lemon, rinse first and don’t add extra salt to the dressing. The lemon is very brine-y on its own. You can slice into pieces to remove the seeds.

Directions: Wash, de-stem and chop kale. Toss into a large bowl and add in a drizzle of olive oil and pinch of salt and massage until nice and relaxed. This makes the kale easier to (chew and) digest! Add in beans, avocado, and seeds. Dress, toss well and enjoy!