Kale Bean Avocado Bowl (Print Version)
# Ingredients:
→ For the Salad
01 -
1 bunch curly kale, cleaned and cut up
02 -
1 soft avocado, diced into tiny chunks
03 -
1 can (425g) white beans, washed and drained
04 -
80g hemp seeds
05 -
80g unshelled sunflower kernels
06 -
80g green pumpkin seeds
→ For the Dressing
07 -
80ml cold-pressed olive oil
08 -
60ml squeezed lemon juice (grab 1-2 lemons)
09 -
1-2 tablespoons pure maple syrup
10 -
2 teaspoons country Dijon
11 -
2 garlic cloves, crushed
12 -
Sea salt and cracked black pepper as needed
# Instructions:
01 -
Clean and pat dry your curly kale then cut into bite-sized bits. Drop into a big bowl. Sprinkle with sea salt and rub with your fingers until leaves feel tender.
02 -
Cut your avocado into tiny cubes and toss into the bowl with your softened kale.
03 -
Wash and drain your white beans completely, then dump them in. Scatter hemp seeds, sunflower kernels, and green pumpkin seeds over everything.
04 -
Grab a small bowl and mix your olive oil, fresh lemon juice, maple syrup, country Dijon, crushed garlic, salt, and pepper. Beat well until everything mixes smoothly.
05 -
Drizzle your mixed dressing all over the kale mixture. Stir well so all bits get covered evenly.
# Notes:
01 -
You can keep this mix in your fridge for about 2 days. The tough kale won't go soggy like other greens would.
02 -
Let your salad sit for 15 minutes after mixing so the kale gets a bit softer and tastier.