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Erewhon Kale Salad Recipe
Make this delicious Erewhon Kale Salad recipe at home. This is a copycat recipe from the chic Los Angeles health food store that is a cult classic. Creamy white beans, avocado, and a lemony dressing elevate this kale salad to the next level.
👥 5 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- cutting board
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Use your hands to remove the leaves from the kale stems. Discard the stems and place the leaves on a cutting board.
2
Roughly chop the leaves and place them in a large mixing bowl.
3
Then, in a small bowl or jar, combine the olive oil, lemon juice, mustard, maple syrup, salt and pepper. Whisk or shake to combine.
olive oil2 tablespoonslemon, juiced1maple syrup1 tablespoon
4
Pour the dressing over the chopped kale and then use your hands to massage the dressing into the leaves. This will help make the kale soft and easier to chew.
5
Add the beans, avocado, pumpkin seeds, and hemp seeds to the salad. Toss gently to combine.
avocado, pitted and cubed1hemp seeds2 tablespoons
6
Serve immediately, or cover and chill in the refrigerator before serving.
Nutrition Facts
calories
253 calories
fat Content
15.9 g
serving Size
1/5 of recipe
fiber Content
7.1 g
sugar Content
4.1 g
sodium Content
285.1 mg
protein Content
9.3 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
21.9 g
saturated Fat Content
2.1 g
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