White Bean Kale Salad with Avocado Dressing

Ingredients

• 4 cups (1/2 a bunch) chopped kale leaves
• 1 can cannellini beans, rinsed
• 1 cup diced carrot
• 1 cup diced cucumber
• 1/4 diced red onion
• 2 cups cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup pistachios, chopped
• 1 avocado, peeled
• 1 1/2 cups non dairy milk (I used cashew)
• 1/4 cup fresh lemon juice
• 1 clove garlic
• 1 teaspoon salt + pepper, to taste

Instructions

1. 1

   Start by cooking the quinoa according to package directions.

2. 2

   Add the avocado flesh, milk, garlic, lemon juice, salt and pepper to a high speed blender and blend until smooth and creamy. Adjust seasonings to taste. Set aside.

3. 3

   Remove kale leaves from their hard stems. Tear the leaves into smaller pieces, then wash and dry them well in a salad spinner. Transfer dried kale to a large mixing/salad bowl.

4. 4

   Add the carrots, cucumber, red onion, cannellini beans, quinoa and cranberries to the bowl, and pour over 1 cup of the dressing.

5. 5

   Gently toss until everything is covered in the dressing. Add extra dressing if needed. I like to use my hands to massage the kale leaves to help tenderise them. Serve and enjoy!