Kale and White Bean Salad (Erewhon Copycat)

Kale and white bean salad in a large bowl.

5 from 1 vote

Kale and White Bean Salad (Erewhon Copycat)

This Kale and White Bean Salad recreates the flavors of the iconic Erewhon Market salad bar using simple, whole-food ingredients you can find anywhere. Massaged kale, cannellini beans, avocado, pepitas, and hemp hearts tossed in a bright lemon tahini dressing for a simple salad that's ready in just 15 minutes.

Prep Time10

Total Time10

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 509kcal

Author: Emmy Clinton

Ingredients

Salad Ingredients

16 Ounces Kale 1 pound bag
2 Cans Cannellini Beans drained
2 Avocados diced
1 Cup Pumpkin Seeds
½ Cup Hemp Seeds

Dressing Ingredients

¼ Cup Tahini
2 Lemons juiced
¼ Cup Maple Syrup
⅓ Cup Apple Cider Vinegar
2 Tablespoons Dijon Mustard
1 Tablespoon Garlic minced

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Instructions

Rinse, dry, de-stem, and chop the kale, then place it in a large bowl and massage with the juice of one lemon until softened. Drain and rinse the cannellini beans, dice the avocado, then add both to the bowl along with the pepitas and hemp seeds.
Whisk together the tahini, lemon juice, maple syrup, apple cider vinegar, and garlic until smooth. Pour over the salad, toss gently until everything is evenly coated, season with salt and pepper, and serve.

Notes

Massage the Kale: Don't skip this step; it reduces bitterness and softens the leaves until they turn darker green and silky.
Stir the Tahini: Always fully stir the jar before measuring to avoid a grainy dressing.

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