This Kale White Bean Avocado Salad is inspired by the famous salad served at Erewhon, a popular health food store.
While Erewhon is known for its high-quality and nutritious food options, purchasing the salad from there can be quite expensive.
By following the step-by-step instructions provided in this article, you can recreate the Copycat Erewhon White Bean and Kale Salad easily at home for a fraction of the cost.
The result is a salad that tastes just as good as the original, if not better, and allows you to enjoy the flavors and health benefits without breaking the bank.
Why You'll Love This Kale White Bean Avocado Salad
Instructions
Step 1: Prepare the Kale
- Start by washing the kale thoroughly under cool running water. Make sure that the kale leaves are clean and free from any dirt or debris.
- Destem the kale by removing the tough stems. Discard the stems and tear the kale leaves into bite-sized pieces.
- Place the torn kale leaves into a large salad bowl.
Step 2: Make the Dressing
- In a small bowl, combine the tahini, water, lemon juice, Dijon mustard, maple syrup, salt, and cracked black pepper.
- Whisk the ingredients together until they form a smooth and creamy dressing.
Step 3: Assemble the Salad
- Pour the dressing over the kale in the salad bowl.
- Using clean hands, massage the dressing into the kale leaves for a few minutes. This helps to soften the kale and evenly distribute the flavors.
- Add the cannellini beans, hemp hearts, pumpkin seeds, and cubed avocado to the bowl.
- Gently toss all the ingredients together until they are well combined.
Step 4: Serve and Enjoy
- Once the salad is well mixed, it's ready to be served.
- Divide the salad into individual bowls or plates.
- Optionally, garnish with additional pumpkin seeds and hemp hearts for an extra crunch.
Tips for Making the Perfect Salad
Ingredients
Let's take a look at the benefits of the key ingredients:
Kale:
Packed with vitamins, minerals, and fiber, kale supports digestion, boosts the immune system, and promotes healthy bones.
Cannellini Beans:
High in protein and fiber, creamy cannellini beans aid in satiety, regulate blood sugar levels, and support a healthy digestive system.
Hemp Hearts:
Rich in omega-3 fatty acids and plant-based protein, hemp hearts contribute to heart health, brain function, and muscle recovery.
Pumpkin Seeds:
These seeds are a great source of essential minerals, including magnesium, zinc, and iron, which support immune function and promote healthy skin.
Avocado:
Packed with healthy monounsaturated fats, avocados provide a creamy texture and offer various vitamins, such as vitamin K, vitamin E, and vitamin C.
Frequently Asked Questions
Absolutely! The original Erewhon recipe uses cannellinni beans but feel free to experiment with different beans like chickpeas, black beans, or kidney beans to add variety to your salad.
The salad is best enjoyed fresh. However, you can store it in an airtight container in the refrigerator for up to 2 days. Just keep in mind that the kale may become slightly wilted.
Yes, you can prepare the dressing ahead of time and store it in the refrigerator. Just give it a good shake or stir before using it.
Yes, this salad is suitable for vegans.
Absolutely! Feel free to add fresh herbs like basil or parsley, or sprinkle some cumin or paprika for added flavor.
Yes, the Copycat Erewhon White Bean and Kale Salad is gluten-free as long as the ingredients used are free from gluten. Double-check the labels of condiments to ensure they are gluten-free.
While it is best to assemble the salad just before serving, you can prepare the ingredients in advance and mix them together when you're ready to enjoy.
Yes, if kale is not available, you can use other leafy greens like spinach or Swiss chard instead.
Kale Avocado White Bean Salad
Ingredients
- 6 cups of washed and destemmed kale
- 1 cup of cannellini beans
- ¼ cup of hemp hearts
- ¼ cup of pumpkin seeds
- ½ medium avocado cubed
- 2 tablespoons of tahini
- 2 tablespoons of water
- 2 tablespoons of lemon juice
- 1 tablespoon of Dijon mustard
- 1 teaspoon of maple syrup
- ½ teaspoon of salt
- ½ teaspoon of cracked black pepper
Instructions
- Step 1: Wash and prepare the kale by removing stems, tearing leaves, and placing them in a salad bowl.
- Step 2: Make a smooth dressing by combining tahini, water, lemon juice, Dijon mustard, maple syrup, salt, and pepper in a small bowl.
- Step 3: Pour the dressing over the kale, massage it into the leaves to soften them, and add cannellini beans, hemp hearts, pumpkin seeds, and cubed avocado, then gently toss to combine.
- Step 4: Serve the well-mixed salad in individual bowls or plates, optionally garnishing with extra pumpkin seeds and hemp hearts for crunch and visual appeal, and enjoy the refreshing and nutritious Erewhon White Bean and Kale Salad.
Notes
Nutrition
This White Avocado Bean and Kale Salad is my go-to for work lunches , as I can enjoy it cold and does not need to be reheated.
If you've enjoyed this Copycat Erewhon White Bean and Kale Salad recipe and want some other easy and nutritious recipes, be sure to check out the other recipes available on our blog.
Between my easy baked oatmeal for breakfast, four-ingredient protein bars for a snack, and my instant pot miso tomato pasta for dinner, you'll have a day of nutritious and delicious food.
If you are a fan of recreating store bought items at home, you'll probably also enjoy my recipe for Copycat Heavenly Hunks.
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