White Bean Kale Salad with Lemon Walnut Gremolata
- š„¬ 4 cups Lacinato kale, destemmed and chopped
- šæ 1 can Artichokes, drained and chopped
- š„« 1 can Chickpeas, drained and rinsed
- š« 1 can White beans, drained and rinsed
- š 7 oz jar Sun-dried tomatoes, drained and chopped
- š„ 1 Avocado, sliced
- š§ 1/2 cup Parmesan cheese, grated
- š A squeeze of Lemon juice
- šæ 1 bunch Fresh parsley
- š§ 3 cloves Garlic
- š 1 Lemon, juice and zest
- š« 1/2 cup Olive oil
- š° 1/3 cup Raw walnuts
- š§ 1/2 tsp Salt
- š¶ļø 1/4 tsp Fresh black pepper
- š§ Up to 2 tbsp Water
A nutritious and vibrant salad that combines tender kale with a medley of beans, sun-dried tomatoes, and artichokes, dressed in a zesty Lemon Walnut Gremolata. Perfect for lunch, dinner, or meal prep.
Experience a burst of Tuscan flavors with this vibrant and nutritious White Bean Kale Salad. This salad combines tenderized kale with a medley of beans, sun-dried tomatoes, and artichokes, all enveloped in a zesty Lemon Walnut Gremolata dressing. This healthy and flavorful dish is perfect for a quick lunch, a satisfying dinner, or meal prep, and is sure to become a staple in your culinary repertoire.
Ingredients
š„¬ 4 cups Lacinato kale, destemmed and chopped
šæ 1 can Artichokes, drained and chopped
š„« 1 can Chickpeas, drained and rinsed
š« 1 can White beans, drained and rinsed
š
7 oz jar Sun-dried tomatoes, drained and chopped
š„ 1 Avocado, sliced
š§ 1/2 cup Parmesan cheese, grated
š A squeeze of Lemon juice
Lemon Walnut Gremolata Dressing
šæ 1 bunch Fresh parsley
š§ 3 cloves Garlic
š 1 Lemon, juice and zest
š« 1/2 cup Olive oil
š° 1/3 cup Raw walnuts
š§ 1/2 tsp Salt
š¶ļø 1/4 tsp Fresh black pepper
š§ Up to 2 tbsp Water
Instructions
1- Make the Lemon Walnut Gremolata Dressing:
- In a KitchenAid food processor, combine fresh parsley, garlic, raw walnuts, and lemon zest.
- Pulse the mixture until finely chopped.
- Add lemon juice, olive oil, salt, and fresh black pepper.
- Blend on high until integrated, keeping some texture.
- If needed, add water for your desired thickness.
2- Assemble the Salad:
- Place Lacinato kale in a large wooden mixing bowl.
- Add a squeeze of lemon juice and massage with hands until softened.
- Add chopped artichokes, chickpeas, white beans, sun-dried tomatoes, avocado, and Parmesan cheese to the bowl.
- Pour the Lemon Walnut Gremolata Dressing over the salad.
- Toss with tongs until all ingredients are well mixed and coated.
Prep Time: 20 minutes
Cook Time: None
Total Time: 20 minutes
Servings: 4
Calories: 560
Protein: 15g
Fat: 44g
Carbohydrates: 28g
Fiber: 10g
Equipment:
- KitchenAid Food Processor
- Microplane/Zester
- Manual Citrus Press
- Wooden Mixing Bowl
- Tongs
- Measuring Spoons/Cups
- Knife
Cooking Tips:
- Massaging the kale with lemon juice tenderizes it, enhancing its palatability.
- Leave some texture in the dressing for added crunch.
- Sun-dried tomatoes enrich the salad with a deep, intense flavor profile.
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