Easy & Nourishing Kale and White Bean Salad Recipe
White Bean Kale Salad (Inspired by Erewhon, But Better)
This is one of my favorite salads, inspired by Erewhon’s Kale and White Bean Salad—but with a few tweaks that, in my opinion, make it even better (hello, cucumber for extra crunch!).
If you’re not familiar with Erewhon, it’s basically the luxury health food store of California—ridiculously good, ridiculously expensive, and the subject of some hilariously accurate TikTok parodies. But jokes aside, they do health food right. And while their price tags aren’t exactly budget-friendly, I love drawing inspiration from their menu and recreating my own versions at home.
One of the best things about this salad? It holds up beautifully in the fridge. Unlike delicate greens that wilt under dressing, kale actually gets better the longer it marinates, making this a perfect meal-prep-friendly salad. Just wait to add the avocado (and maybe the pumpkin and sunflower seeds) until serving for the best texture.
A Kale Salad for Kale Skeptics
I know, not everyone is a kale fan. I’ve been eating it for years, but I totally get why some people still resist it—it can be bitter, tough, and sometimes feels like you’re just chewing on leaves. That’s where the right dressing comes in.
This salad is tossed in my absolute favorite dressing (which happens to be very acidic), and that acidity does something magical—it cuts through the bitterness and balances out the flavor, making dark greens like kale way more enjoyable.
If you’re still unsure about raw kale, massaging it with the dressing is great option. This helps break down the fibers, making it softer and easier to eat. Years ago, it was almost criminal to eat kale without massaging or cooking it first. But honestly? Once you eat it enough, you start to appreciate its unmanipulated state.
Why You’ll Love This Salad
✔ Make-ahead friendly (just add the avocado fresh)
✔ Loaded with protein and fiber (thanks to the white beans)
✔ Crunchy, tangy, and perfectly balanced
✔ Great for meal prep or a side dish
If you’ve been looking for a way to enjoy kale without forcing yourself to, this might just be the salad that changes your mind.
White Bean and Kale Salad
Ingredients:
1/2 Bunch Dino Kale
.5 Avocado
.5 C Cooked White Beans
1 Cucumber Choppped
1 T Cup Hemp Hearts
1 T Cup Sunflower Seeds
1 T Cup Pumpkin Seeds
Salt
1 serving Lemon Dijon Dressing (use as much or little as you like!)
Directions:
Prepare the kale: Remove the stems and chop the leaves into bite-sized pieces. If you prefer a softer texture, massage the kale with a bit of dressing for 1-2 minutes to help break down the fibers.
Assemble the salad: In a large bowl, combine the kale, white beans, chopped cucumber, hemp hearts, sunflower seeds, and pumpkin seeds.
Dress it up: Drizzle the Lemon Dijon Dressing over the salad and toss well to coat. Add a pinch of salt to taste.
Add the avocado: Dice and gently fold in the avocado just before serving to keep it fresh and creamy.
Serve and enjoy! This salad can be eaten immediately, but it also gets even better after marinating in the fridge for a bit (without the avocado!).
And that’s it! This salad is as easy as it gets—fresh, flavorful, and totally customizable. Add tempeh, tofu, grilled chicken, or any protein you love, and make it your own.
Oh, and one last thing—I never actually measure anything when I make salads (except for my dressings!). I just eyeball, toss, and trust the process.Because really, how often do we get to throw the rules out the window? Might as well embrace it—and make your salad exactly how you like it.