Tuscan White Bean Kale Salad
Serves 1
Directions
- 1Add parsley, garlic, walnuts and lemon zest to a food processor.
- 2Pulse until finely chopped.
- 3Add the lemon juice, olive oil, salt and pepper.
- 4Blend on high until combined to desired consistency.
- 5Massage kale in a bowl with lemon juice.
- 6Add white beans, chickpeas, sun-dried tomatoes, and artichokes.
- 7Toss with gremolata dressing until fully coated.
Ingredients
- 4 cups lacinato kale, destemmed and chopped
- 1 can artichokes, drained and chopped
- 1 can chickpeas, drained and rinsed
- 1 can white beans, drained and rinsed
- 7 oz jar sun dried tomatoes, drained and chopped
- 1 avocado, sliced
- 0.5 cup grated Parmesan cheese
- 1 bunch fresh parsley
- 3 cloves garlic
- 1 lemon, juice and zest
- 0.5 cup olive oil
- 0.33 cup raw walnuts
- 0.5 tsp salt
- 0.25 tsp fresh black pepper
Equipment
food processorblender
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