Kale and White Bean SaladKale and White Bean Salad
Kale and White Bean Salad
Kale and White Bean Salad
Thanks to whole flaxseed, this vibrant kale salad is the perfect combination of flavor and texture.
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Recipe - Rochester Hills, MI
Kale and White Bean Salad
Kale and White Bean Salad
Prep Time15 Minutes
Servings5
Cook Time3 Minutes
Calories480
Ingredients
¼ cup Fresh Thyme avocado oil
¼ cup fresh lemon juice
1 Tbsp. Fresh Thyme organic maple syrup
1 tsp. Fresh Thyme organic Dijon mustard
1 large clove garlic, grated
Fresh Thyme fine sea salt, to taste
½ cup organic raw pumpkin seeds
¼ cup Manitoba Harvest organic whole flaxseed
2 Tbsp. Manitoba Harvest hemp hearts
6 cups slightly chopped and tightly packed organic curly green kale
1 (15.5 oz) can cannellini beans, drained and rinsed
1 cup Fresh Thyme frozen shelled edamame, thawed
2 small avocados, seeded, peeled, and chopped
Directions

VINAIGRETTE  

¼ cup Fresh Thyme avocado oil 

¼ cup fresh lemon juice 

1 Tbsp. Fresh Thyme organic maple syrup 

1 tsp. Fresh Thyme organic Dijon mustard 

1 large clove garlic, grated 

Fresh Thyme fine sea salt, to taste  

SALAD 

½ cup organic raw pumpkin seeds  

¼ cup Manitoba Harvest organic whole flaxseed  

2 Tbsp. Manitoba Harvest hemp hearts  

6 cups slightly chopped and tightly packed organic curly green kale  

1 (15.5 oz) can cannellini beans, drained and rinsed 

1 cup Fresh Thyme frozen shelled edamame, thawed  

2 small avocados, seeded, peeled, and chopped  

  1. For vinaigrette, in a small bowl, whisk together avocado oil, lemon juice, maple syrup, mustard, and garlic until combined; season to taste with salt. Refrigerate until ready to serve.   
  2. For salad, in a large nonstick skillet, cook pumpkin seeds, flaxseed, and hemp hearts over medium heat for 2 to 3 minutes or until golden brown and fragrant, stirring frequently; cool completely. 
  3. In a large bowl, place kale; drizzle with half of the dressing. Gently massage by rubbing between fingers until kale is dark green and tender. Add cannellini beans, edamame, avocado, and pumpkin seed mixture; toss to combine. Serve with remaining vinaigrette. 
Nutritional Information

Each serving contains: 480 calories, 36 g fat, 4.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 270 mg sodium, 31 g carbohydrates, 14 g fiber, 5 g sugar, 18 g protein. Daily values: 0% vitamin D, 20% calcium, 30% iron, 25% potassium. 

15 minutes
Prep Time
3 minutes
Cook Time
5
Servings
480
Calories

Shop Ingredients

Makes 5 servings
¼ cup Fresh Thyme avocado oil
Fresh Thyme 100% Pure Avocado Oil
Fresh Thyme 100% Pure Avocado Oil - 16.9 Fluid ounce
$7.49$0.44/fl oz
¼ cup fresh lemon juice
Lemons
Lemons - 1 Each
$0.99
1 Tbsp. Fresh Thyme organic maple syrup
Fresh Thyme Organic Maple Syrup
Fresh Thyme Organic Maple Syrup - 8 Ounce
$6.99$0.87/oz
1 tsp. Fresh Thyme organic Dijon mustard
Fresh Thyme Organic Dijon Mustard
Fresh Thyme Organic Dijon Mustard - 10 Fluid ounce
$2.49$0.25/fl oz
1 large clove garlic, grated
Garlic
Garlic - 1 Each
$0.89
Fresh Thyme fine sea salt, to taste
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
½ cup organic raw pumpkin seeds
Organic Raw Pumpkin Seeds
In-Store Purchase Only
Organic Raw Pumpkin Seeds - 1 Pound
$8.99/lb$8.99/lb
¼ cup Manitoba Harvest organic whole flaxseed
Not Available
2 Tbsp. Manitoba Harvest hemp hearts
Manitoba Harvest Hemp Hearts Regenerative
Manitoba Harvest Hemp Hearts Regenerative - 12 Ounce
$21.99$1.83/oz
6 cups slightly chopped and tightly packed organic curly green kale
Organic Green Kale
Organic Green Kale - 1 Each
$2.49
1 (15.5 oz) can cannellini beans, drained and rinsed
Goya Organics Low Sodium Cannellini Beans
Goya Organics Low Sodium Cannellini Beans - 15.5 Ounce
$3.29$0.21/oz
1 cup Fresh Thyme frozen shelled edamame, thawed
Fresh Thyme Shelled Edamame Soybeans
Fresh Thyme Shelled Edamame Soybeans - 12 Ounce
$3.49$0.29/oz
2 small avocados, seeded, peeled, and chopped
Hass Avocados
Hass Avocados - 1 Each
$0.99

Nutritional Information

Each serving contains: 480 calories, 36 g fat, 4.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 270 mg sodium, 31 g carbohydrates, 14 g fiber, 5 g sugar, 18 g protein. Daily values: 0% vitamin D, 20% calcium, 30% iron, 25% potassium. 

Directions

VINAIGRETTE  

¼ cup Fresh Thyme avocado oil 

¼ cup fresh lemon juice 

1 Tbsp. Fresh Thyme organic maple syrup 

1 tsp. Fresh Thyme organic Dijon mustard 

1 large clove garlic, grated 

Fresh Thyme fine sea salt, to taste  

SALAD 

½ cup organic raw pumpkin seeds  

¼ cup Manitoba Harvest organic whole flaxseed  

2 Tbsp. Manitoba Harvest hemp hearts  

6 cups slightly chopped and tightly packed organic curly green kale  

1 (15.5 oz) can cannellini beans, drained and rinsed 

1 cup Fresh Thyme frozen shelled edamame, thawed  

2 small avocados, seeded, peeled, and chopped  

  1. For vinaigrette, in a small bowl, whisk together avocado oil, lemon juice, maple syrup, mustard, and garlic until combined; season to taste with salt. Refrigerate until ready to serve.   
  2. For salad, in a large nonstick skillet, cook pumpkin seeds, flaxseed, and hemp hearts over medium heat for 2 to 3 minutes or until golden brown and fragrant, stirring frequently; cool completely. 
  3. In a large bowl, place kale; drizzle with half of the dressing. Gently massage by rubbing between fingers until kale is dark green and tender. Add cannellini beans, edamame, avocado, and pumpkin seed mixture; toss to combine. Serve with remaining vinaigrette.