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Kale and White Bean Salad

Kale and White Bean Salad

Elite Jakob
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Course 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