Lemon and White Bean Kale Salad
I've been eating a lot of really delicious things lately, but I felt like it was time to get back on track to having at least one healthy dinner this week. This salad is unique and it doesn't feel like I'm eating a boring Caesar salad. Serve it as a side, or add your favorite protein to make it a meal. Bonus: take out the parmesan cheese and it's vegan!
This recipe calls for maple syrup to sweeten the dressing. But as much as I love log cabin and Mrs. Butterworths my friend, this isn't the time. You can substitute any natural sweetener like agave and it should work just fine. This is a recipe I've adapted from the minimalist baker.
Servings:
4
yield(s)
Prep Time:
20
mins
Ingredients
-
5
oz
Kale
-
5
oz
Romaine / Mixed Lettuce
-
15
oz
White beans
(1 can)
-
1/2
cup
Cherry Tomatoes
-
1
cup
Croutons
-
1/2
cup
Parmesean
-
4
Lemons
-
3
tbsp
Maple syrup
-
1/3
cup
Tahini
-
2
Garlic cloves
(minced)
-
1/2
tsp
Salt
-
1/2
tsp
Pepper
Instructions
-
Chop your Kale and other lettuce so that each leaf is small, bite sized, and you can fit multiple pieces on your fork. Add to a large bowl. Add the juice of 1 lemon, 1 tbsp maple syrup, salt and pepper, and toss to combine.
-
Drain white beans from liquid and add to the bowl with the lettuce. Add cherry tomatoes. Toss to combine.
-
Make the dressing by adding tahini, 2 tbsp maple syrup, the juice of 2 lemons, garlic, salt and pepper in a bowl. Mix to combine, adding a splash of hot water to thin the dressing as needed, 1 tbsp at a time.
-
Drizzle dressing over salad and toss to combine. Add parmesan cheese and croutons. Enjoy!