I can take absolutely zero credit for this salad. I’ve never been to Erehwon, but they’re known for making some pretty viral recipes, so I knew this one was going to be good. It’s sooo easy to make and is so flavorful. It’s been on repeat on these hot summer days. I hope you enjoy!!

You could also serve this with some grilled chicken or shrimp to make it a bigger meal with even more protein.

Salad:
5 cups kale – washed and finely chopped, stems removed
1.5 cups cannellini beans – cooked
1 avocado – diced
3 tablespoons pepitas (pumpkin seeds)
3 tablespoons hemp seeds
Salt and pepper – to taste

Dressing:
3 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 tablespoon maple syrup

Directions:

Start by making the dressing. In a small bowl or jar, combine the lemon juice, olive oil, Dijon mustard, and maple syrup. Whisk until smooth and well blended.

Next, prep the kale. Wash it thoroughly, strip the leaves from the stems, and finely chop. Pat dry if needed, then place the kale in a large bowl. Drizzle the dressing over the top and massage the kale with your hands for about a minute. You’ll feel it soften and see the leaves darken as they become more tender.

Add the cannellini beans, diced avocado, pumpkin seeds, and hemp seeds to the bowl. Toss everything together until well mixed. Season with salt and pepper to taste, and enjoy immediately or chill for later.