Kale and White Bean Salad

Ingredients

• 1/4 cup lemon juice
• 1/4 cup plus 1 teaspoon quality olive oil
• 1 garlic clove, (grated)
• 1 tablespoon plus 2 teaspoons, maple syrup
• 2 1/2 teaspoons dijon mustard
• Kosher salt to taste (Diamond Crystal brand)
• Freshly cracked black pepper to taste
• 5 1/2 cups curly kale, (stem removed, torn into bite-sized pieces)
• 1 tablespoon lemon juice
• 1 15-ounce can cannellini beans, (rinsed, drained)
• 1 cup avocado, (diced)
• 2 tablespoons sunflower seeds
• 2 1/2 tablespoons pumpkin seeds
• 1 1/2 tablespoons hemp seeds
• Kosher salt to taste
• Freshly cracked black pepper
• Quality olive oil

Instructions

1. 1

   Add dressing ingredients to a bowl and mix well. Set aside.

2. 2

   Tenderize kale. Rinse and dry kale. Next, remove stem from kale, tear into small pieces then add to a bowl. Add lemon juice and a pinch of salt and tenderize by hand, giving kale a few squeezes of the hand until texture is soft. Set aside.

3. 3

   Add rinsed and drained beans to a bowl and season to taste with salt and pepper and a glug of oil. Set aside.

4. 4

   Assemble salad. Add beans, kale, avocado, seeds to a bowl and season with salt and pepper. Top with dressing to your preference and give it a good mix. Serve immediately.