A colorful kale and white bean salad with avocado slices and a lemony dressing.

Kale and White Bean Salad w/Avocado, Erewhon Copycat

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If you love Erewhon’s fresh and nutrient-packed salads, this Kale and White Bean Salad with Avocado is the perfect copycat recipe to recreate at home. It’s wholesome, packed with plant-based protein, and bursting with flavor from fresh ingredients and a zesty lemon dressing.

Why You’ll Love This Salad

  • Super Nutritious: Loaded with fiber, vitamins, and antioxidants.
  • Protein-Packed: White beans provide a great plant-based protein source.
  • Erewhon-Inspired: Enjoy the high-end market taste at a fraction of the cost.
  • Quick & Easy: Ready in just 15 minutes!

Ingredients

  • 4 cups kale, finely chopped
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup sunflower seeds or hemp seeds
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes (optional)

For the Lemon Dressing:

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup or honey
  • 1 garlic clove, minced

Instructions

  1. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup (or honey), and minced garlic.
  2. Massage the Kale: Place chopped kale in a large bowl. Pour half of the dressing over the kale and massage with your hands for about 1-2 minutes until it softens.
  3. Assemble the Salad: Add white beans, diced avocado, red onion, parsley, and sunflower seeds to the bowl.
  4. Toss & Serve: Pour the remaining dressing over the salad and toss to combine. Taste and adjust seasoning as needed.
  5. Enjoy: Serve immediately or let it sit for 10-15 minutes for flavors to meld together.

Tips & Variations

  • Make it Creamier: Add a spoonful of tahini to the dressing for a richer texture.
  • Extra Crunch: Swap sunflower seeds for toasted almonds or pepitas.
  • Protein Boost: Top with grilled chicken, tofu, or a soft-boiled egg.
  • Meal Prep Friendly: Store leftovers in an airtight container in the fridge for up to 2 days.

This Kale and White Bean Salad with Avocado is light, refreshing, and full of nourishing ingredients. It’s a must-try if you’re a fan of Erewhon’s vibrant salads!

Love Kale Salads? Try This Next!
Check out our Simple Kale Harvest Salad with Maple Tahini Dressing for another delicious kale recipe.

Why Kale is a Nutritional Powerhouse
Learn about the health benefits of kale from Medical News Today.

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