In “summertime, when the livin’ is easy,” cooking should be easy as well.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Kale and White Bean Salad
Ingredients
- 1 bunch kale
- 1 can of white beans (14.5 oz)
- 1 fennel root, sliced thin
- 1/2 cup parsley, chopped
- 1/4 cup chives, chopped (or scallions)
- 1-2 cups micro greens (or any sprouts you like)
- 1 avocado, sliced
- 3 Tablespoons olive oil
- 1/2 lemon (juice)
- 1-2 garlic cloves, minced
- 1 Tablespoon Dijon mustard
- 2 Tablespoons honey
- 2 Tablespoons red wine vinegar
- 1/2 teaspoon salt
- Pepper
Instructions
- Fill up a salad bowl with kale leaves. Use whole leaves, remove main stem, and chop them into small bite-size pieces.
- Use 1 fennel root. Cut the root into quarters, and then thinly slice the fennel and add to bowl. If you don’t like fennel, you can use green apple instead.
- Add the chopped chives and parsley to the salad bowl.
- Rinse and drain well the white beans and add them to the bowl.
- Mix the dressing ingredients well using a sealed jar, and drizzle it all over the vegetables in the bowl.
- Use your hands to gently toss everything, picking up the bottom leaves and bringing them to the top. Repeat 4-5 times being careful not to break the white beans.
- Garnish with avocado slices
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