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kale white bean lemon salad recipe

Fresh Kale White Bean Lemon Salad

Owen ParkerOwen Parker
A refreshing and healthy salad featuring kale, white beans, and a zesty lemon dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 150 kcal

Equipment

  • 1 Large mixing bowl
  • 1 small whisk
  • 1 salad tongs

Ingredients
  

Salad Ingredients

  • 6 cups kale chopped
  • 1 can 15 oz white beans, drained and rinsed
  • 1/4 cup pine nuts toasted

Lemon Dressing

  • 1 lemon juiced
  • 3 tbsp olive oil
  • Salt and pepper to taste

Instructions
 

Preparation

  • Wash the kale thoroughly, remove the stems, and chop the leaves into bite-sized pieces. Massage with a tablespoon of olive oil to soften.
  • In a large bowl, combine the massaged kale with white beans. Toss well to mix.
  • In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until well combined.
  • Pour the dressing over the salad and toss to coat evenly. Ensure all ingredients are well mixed.
  • Sprinkle the toasted pine nuts over the salad before serving.

Serving

  • Serve the salad immediately for the best flavor and texture.

Storage

  • Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate and add just before serving.

Notes

Pro Tips: For added flavor, massage the kale with a bit of olive oil before adding it to the salad.
Ingredient Substitutions: Swap spinach for kale or chickpeas for white beans for a different texture.
How to Serve: Serve immediately after dressing for the freshest taste.
Storage & Freshness: Keep in the fridge for up to 2 days, but it's best consumed fresh.
Make-Ahead Tips: Prepare the dressing ahead of time and store separately. Combine with salad just before serving.
Keyword healthy bean salad, kale white bean lemon salad, lemon kale salad