Kale and Navy Bean Salad
This hearty kale and navy bean salad features a savory nutritional yeast dressing and a crunchy seed mix for a protein-packed and functional plant-based meal!
Servings: 4
Equipment
- Mixing Bowls
Ingredients
- 2 tbsp Lemon Juice About the juice of 1 lemon
- 1 tsp Dijon Mustard
- 1 tbsp Maple Syrup
- ¼ cup Olive Oil
- 2 tbsp Nutritional Yeast
- ½ tsp Sea Salt
- 1 clove Garlic Grated
- 1 bunch Kale Thick stems removed and leaves roughly chopped
- 1 15 oz can Navy Beans or White Beans of Choice Drained
- 1 tsp Sea Salt
- 1 Avocado Diced
- ¼ cup Pumpkin Seeds
- ¼ cup Sunflower Seeds
- ¼ cup Hemp Hearts
Instructions
- To make the dressing, whisk or shake together in a jar the lemon juice, mustard, maple syrup, olive oil, nutritional yeast, sea salt, and garlic.
- Clean and chop kale into small pieces. Place the hopped kale in a large mixing bowlg bowl and drizzle with 2 tbsp of the dressing made in the step above and 1 tsp sea salt. Massage the kale with your hands until the kale has broken down slightly and is glossy from the dressing, about 1 minute.
- Add remaining salad ingredients, navy beans, avocado, pumpkin seeds, sunflower seeds, and hemp hearts to the kale. Add the rest of the dressing and toss and enjoy!
- Storage Instructions: Store the dressed Kale and Navy Bean Salad in an airtight container in the refrigerator for up to 3 days. Unlike most salads, the kale stays sturdy and flavorful even after being dressed, making it a functional option for meal prep throughout the week.