Kale and White Bean Salad with Avocado and Tahini Dressing

Creamy vegan kale white bean salad in a large serving bowl with serving spoons.

5 from 1 vote

Kale and White Bean Salad with Avocado and Tahini Dressing

This kale and white bean salad is the absolute dream lunch! It combines chewy kale with white beans, crunchy seeds, avocado and the BEST tahini-mustard-lemon dressing. Super simple salad recipe perfect for the fall and that's packed with flavors and nutrition. Fully vegan and gluten-free.

Prep Time20

Cook Time0

Total Time20

Course: Appetizer, dinner, Lunch, Side Dish

Cuisine: American

Keyword: healthy salad, kale salad, vegan salad

Servings:

Calories: 375kcal

Author: Jessica Laroche

Ingredients

For the salad

1 bunch kale (about 1 pound) chopped
15 oz white beans rinsed and drained
1 avocado diced
¼ cup pumpkin seeds
¼ cup sunflower seeds
2 tbsp hemp seeds
1 tbsp lemon juice
pinch of sea salt

For the tahini, mustard and lemon dressing

⅓ cup tahini olive oil works too
2 tsp Dijon mustard
3-4 tbsp lemon juice
2 cloves of garlic crushed
1-2 tbsp maple syrup
salt to taste
1-2 tbsp cold water or enough for desired consistency

Instructions

Clean and pat dry the kale, then remove the tender leaves from the stems (discard the stems). Chop the leaves in bite size and transfer to a large bowl.
Add 1 tablespoon of lemon juice and a generous pinch of salt over the kale and then, use your hands and fingers to "massage" the kale until softened and the leaves turn darker. Set aside.
In a medium bowl, add the tahini, mustard, lemon juice, garlic, maple syrup and a pinch of salt. Whisk to combine and then, add enough cold water (one tablespoon at a time) to reach the desired consistency (2-3 tablespoons). Taste and adjust lemon juice and salt to your preference.
To the bowl with the kale, add the white beans, avocado, sunflower seeds, pumpkin seeds and hemp seeds, then drizzle the tahini sauce over (you can start with less and add more as needed). Stir to combine, then serve!

Video

Notes

This is a great salad recipe to meal prep ahead as it holds well in the fridge in an airtight container for 2-3 days.
You can easily add more to this salad and make it your own, such as roasted tofu, cherry tomatoes, capers, fresh herbs or chopped broccoli.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition