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–+ servings

10 Minute Kale and White Bean Salad

Casey Rooney
This kale and white bean salad is fresh, hearty, and comes together in just 10 minutes. Tender, lemony kale, creamy white beans, and avocado are tossed in a bright lemon dressing for a simple, flavorful meal that works for a healthy lunch or dinner side dish. It’s the kind of easy, feel-good salad you’ll want to make on repeat.
5 from 2 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American, Italian
Servings 4

Ingredients
  

For the salad

  • 4 cups baby kale, roughly chopped you can also use regular kale, just make sure any tough stems are removed
  • 4 tbsp. lemon juice
  • 1 cup red onion, finely chopped
  • 2 15.5 oz. cans of great northern or cannellini beans, drained and rinsed
  • 2 avocados, diced
  • 1/2 cup freshly grated Parmesan cheese

For the dressing

  • 1/2 cup extra virgin olive oil
  • 4 tbsp. white wine vinegar regular white vinegar works, too
  • 1 tbsp. Dijon mustard
  • 1 small garlic clove, grated
  • 1/2 tsp. sugar, honey, or maple syrup
  • 1/2 tsp. coarse salt (sea salt, kosher salt)

Instructions
 

  • Prep: Roughly chop the kale, removing any stems. Place in a large bowl and add the lemon juice. With clean hands, “massage” the lemon juice into the kale. This will make the kale slightly more tender and infuse the lemony flavor. Set aside.
  • Make the dressing: Add all dressing ingredients to a jar or bowl. Shake or whisk until well-combined.
  • Finish: To the kale, add red onion, beans, and avocado. Add the dressing and lightly toss. Sprinkle on Parmesan cheese and serve right away!

Notes

  • Swap the dressing: The simple vinaigrette dressing in this recipe is divine, light, and perfect! However, two other options you can try are this lemon tahini dressing, or this citrus ginger dressing!
  • Massage the kale! Don't skip this step! Infusing the kale with lemon juice not only adds flavor, but also tenderizes the kale.
  • Marinate the beans: If you have an extra few minutes, toss the drained and rinsed beans with a little of the dressing and let them sit for 10-15 minutes.
  • Storage: This salad doesn't last very long after you've drizzled on the dressing. See meal prepping tips above on how to make this salad last all week!