Erewhon-Inspired Kale & White Bean Salad

Published by

Jasmine

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There’s something a little dystopian about people spending $21 on a pre-made salad whilst in the same city people are using food banks, but I digress! If you’ve not heard of it; Erewhon is the latest status symbol for celebrities and influencers so they can.. pay over the odds for groceries. But I have to hand it to them: their kale and bean salad looked amazing. Though I wouldn’t spend $21 on it even at a restaurant (as food simply cannot get infinitely better and more delicious the more you spend on it) and I live in the UK; I decided to make this salad myself , But additionally my version (which does have some tweaks) costs less than £5 per portion and that’s still using all organic ingredients.

INGREDIENTS

Salad:

Curly leaf kale

Extra-virgin olive oil

Alfalfa sprouts (or any other sprouted seed)

White beans (tinned or jarred – I used cannellini)

Avocado

Mixed seeds (I used pumpkin, sunflower and sesame)

Hemp seeds

Cayenne pepper

Dressing:

Lemon juice

Maple syrup (honey or agave would also work)

Tahini

TIPS / NOTES

There’s not a lot to this recipe, which is why I love it for busy Work From Home days when I still want something healthy and delicious. One of my favourite techniques for kale is to massage it, which is essentially seasoning it, adding some oil and using your hands to massage in the oil for a few minutes to break down some of the tougher fibres. Just look at the difference it makes!

When it comes to the dressing; very cold water is what gives it a creamy consistency; I recommend adding it 1 tsp at a time until you get a consistency that allows it to be poured easily. How much you’ll need really depends on your tahini, how much oil is in the particular tablespoon of it that you’ve scooped out for this recipe and so on. If you accidentally add a little too much, simply thicken it back up with a touch of extra tahini, but you’d be surprised how much it thickens once stirred.

Kale, White Bean & Avocado Salad

  • Servings: 2-3
  • Difficulty: Easy
  • Print

A simple but delicious and nutrient-rich salad thatc cam come together in 15 minutes or less

No special equipment or advance prep needed


Ingredients

  • 60g of kale (de-stemmed and roughly chopped)
  • 1 tbsp of extra-virgin olive oil
  • 400g (1 tin) of white beans (drained, rinsed and patted dry)
  • 1 avocado (chopped into cubes)
  • 10g of hemp seeds
  • 30g of mixed or pumpkin seeds
  • 1/2 a tsp of cayenne pepper
  • 15g of alfalfa sprouts
  • 20g of tahini
  • 1 tsp of maple syrup
  • Salt and pepper to taste


Directions

  1. Combine the tahini and maple syrup – add 1 tsp of very cold water to thin the tahini and make it creamier in texture (add another 1-2 tsps until tou achieve a pourable texture)
  2. Season the beans with salt and pepper
  3. Add the kale to a bowl with the olive oil and some salt and pepper – use your hands to massage the kale for 2-3 minutes, breaking down its tougher fibres
  4. Over a medium heat, add the hemp and mixed / pumpkin seeds with the cayenne pepper and toast in the pan for 2-4 minutes until they pick up a little colour and release some oils
  5. Combine the beans, kale, seeds, avocado and alfalfa seeds, drizzle over the dressing, toss together and serve

Let me know if you try my version of this salad!

Here’s the method:

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