Creamy Avocado White Bean Kale (Printable)
A vibrant kale bowl of avocado, white beans and fresh herbs, dressed in zesty lemon and olive oil.
# What You’ll Need:
→ Salad
01 - 1 large bunch kale, stems removed, leaves chopped (about 6 cups)
02 - 1 ripe avocado, diced
03 - 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
04 - 1 cup cherry tomatoes, halved
05 - 1/2 small red onion, thinly sliced
06 - 1/2 cup cucumber, diced
07 - 1/4 cup fresh parsley, chopped
08 - 2 tbsp fresh dill, chopped
09 - 2 tbsp fresh chives, chopped
→ Creamy Lemon Herb Dressing
10 - 1 ripe avocado
11 - 1/4 cup extra virgin olive oil
12 - 3 tbsp freshly squeezed lemon juice
13 - 2 tbsp water (plus more as needed for consistency)
14 - 1 garlic clove, minced
15 - 2 tbsp fresh basil leaves
16 - 1 tbsp fresh parsley
17 - 1 tsp Dijon mustard
18 - 1/2 tsp sea salt
19 - 1/4 tsp black pepper
# How-To Steps:
01 - Place the chopped kale in a large bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Massage the leaves with your hands for 1 to 2 minutes until they soften and turn a deeper shade of green.
02 - Add the diced avocado, drained white beans, halved cherry tomatoes, sliced red onion, diced cucumber, chopped parsley, dill, and chives to the bowl with the massaged kale.
03 - In a blender or food processor, combine one ripe avocado, olive oil, lemon juice, water, minced garlic, basil, parsley, Dijon mustard, sea salt, and black pepper. Blend until completely smooth and creamy, adding more water as needed to reach your desired consistency.
04 - Pour the creamy dressing over the salad ingredients and toss gently until every component is evenly coated.
05 - Taste the salad and adjust the seasoning as needed. Serve immediately, garnished with additional fresh herbs if desired.
# Expert Advice:
01 -
- The creamy avocado dressing is so rich and tangy you will never miss ranch or any store bought bottle again.
- Massaging the kale sounds fussy but it transforms tough leaves into something silky and almost buttery.
02 -
- Do not dress the salad more than thirty minutes before eating because the kale will eventually release water and dilute the creamy dressing into a soupy mess.
- The dressing will oxidize and turn brownish if left uncovered, so press plastic wrap directly against its surface if you make it ahead.
03 -
- Use two forks to pull the dressing avocado halves apart in strips rather than scooping with a spoon for more elegant presentation.
- A squeeze of lime juice mixed into the salad just before serving adds an extra aromatic punch that guests always notice.