Tuscan White Bean Kale Salad
Serves 1
Directions
- 1Add parsley, garlic, walnuts, and lemon zest to a food processor or blender.
- 2Pulse until the ingredients are finely chopped.
- 3Add lemon juice, olive oil, salt, and pepper to the food processor.
- 4Blend on high until combined to desired consistency, leaving some choppiness to the herbs and nuts.
- 5Place the kale in a bowl with a squeeze of lemon juice.
- 6Massage the kale until it is no longer firm.
- 7Add white beans to the bowl with kale.
- 8Add chickpeas to the bowl.
- 9Add sun-dried tomatoes to the bowl.
- 10Add artichokes to the bowl.
- 11Pour the prepared gremolata dressing over the ingredients in the bowl.
- 12Add grated Parmesan cheese for an extra bite.
- 13Toss everything in the dressing until fully coated.
- 14Serve the salad and enjoy.
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
- 2 tbsp water
Equipment
food processorblenderbowltongsspoon
Tips
- Add up to 2 tbsp of water to thin the dressing if needed
- Massage kale with lemon juice until no longer firm