This is a famous salad from Erewhon, but I'm making it a little different with what I have and what I love. Normally, this salad features sunflower seeds, but I'm using pistachios instead. This salad is amazing for meal prepping—the kale holds up really well sitting on the dressing for a few days. It's delicious, protein-packed, super easy, and super simple.
Vegan Kale and White Bean Salad in Mason Jars
Servings: 4 Mason Jars
Dietary: Vegan, Gluten-free
Ingredients:
Dressing:
1/4 cup olive oil
3 tbsp lemon juice
1 tbsp apple cider vinegar
2 tsp maple syrup
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Salad Layers:
4 cups kale, chopped
1 cucumber, finely sliced
2 cups cooked white northern beans
1/4 cup hemp seeds
1/4 cup pumpkin seeds
1/4 cup pistachios, shelled and chopped
1/2 avocado (when serving)
Nutritional Yeast (optional)
Instructions:
Prepare the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper.
Assemble the Mason Jars:
Layer 1: Pour an equal amount of the dressing into the bottom of each mason jar.
Layer 2: Add a generous handful of chopped & massaged kale to each jar, pressing it down slightly to fit.
Layer 3: Add a layer of finely sliced cucumber on top of the kale.
Layer 4: Spoon in the cooked white northern beans.
Layer 5: Sprinkle lots of hemp seeds, pumpkin seeds, and chopped pistachios on top.
Seal and Store:
Screw on the lids and store the mason jars in the refrigerator. The salad will stay fresh and delicious for up to 3-4 days
When you're ready to eat, simply shake the jar to distribute the dressing, or pour the contents into a bowl and enjoy your protein-packed, crunchy, and flavorful salad. Best part is topping with fresh avocado so be sure to add this! Optional, and my personal favorite, is sprinkling with nutritional yeast. Hope you love it!
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