Kale and White Bean Salad

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. 

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.