White Bean Kale Salad

This herby, hearty kale salad is giving serious Italian deli energy. It’s loaded with two kinds of beans, briny artichokes, sun-dried tomatoes, and creamy avocado — all tied together with a bright, nutty lemon gremolata dressing. The kind of big salad that actually fills you up and tastes even better the next day.

Time to read: 4 min | Time: 20 min | Yields: 8 servings

Ingredients

• 4 cups (200 g) chopped lacinato kale, stems removed

• 1 can (14 oz / 400 g) artichokes, drained and chopped

• 1 can (15 oz / 425 g) chickpeas, drained and rinsed

• 1 can (15 oz / 425 g) white beans, drained and rinsed

• 1 jar (7 oz / 200 g) sun-dried tomatoes, drained and chopped

• 1 avocado, sliced

• ½ cup (50 g) grated Parmesan cheese (optional)

Lemon Walnut Gremolata Dressing

• 1 bunch fresh parsley (~30 g)

• 3 garlic cloves

• Zest & juice of 1 lemon (~3 tbsp juice)

• 1/3 cup (35 g) raw hazelnuts

• 1/2 cup (120 ml) olive oil

• ½ tsp salt

• ¼ tsp black pepper

• 1–2 tbsp water (as needed to thin)

Method

1. Make the dressing: In a food processor or blender, pulse parsley, garlic, lemon zest, and hazelnuts until finely chopped. Add lemon juice, olive oil, salt, and pepper. Blend until mostly smooth, adding water as needed to thin the mixture. Set aside.

2. Massage the kale: Place chopped kale in a large bowl. Squeeze over a bit of lemon juice and massage the leaves for 1–2 minutes to soften them.

3. Assemble the salad: Add the artichokes, chickpeas, white beans, and sun-dried tomatoes to the kale. Pour the dressing over and toss well.

4. Top and serve: Finish with sliced avocado and grated Parmesan. Serve immediately or chill for up to 3 days.

Nutrition facts per one serving:

Energy: 364 kcal | Carbs: 32 g | Protein: 12 g | Fat: 23 g