I think there's something wrong with me. I've started to crave kale.
If I haven't had it in two days, I get something like a twitch. I need a dark, leafy greens fix STAT.
Most mornings, I have a green smoothie loaded with kale and spinach. And if I'm feeling especially healthy, I whip up a Roasted Sweet Potato Chickpea Kale Salad for lunch or dinner. Oh, and Cheesy Kale Chips – they usually call my name around 3 p.m.
This is not me bragging about my healthy diet. This is me confessing that I think I have an addiction. Halp.
In all seriousness, I love that I love leafy greens! I know it's an acquired taste for some. The first time I tried kale was in a smoothie that wasn't properly blended and I swore I'd never try the bitter, tough green again.
Fast forward to today and I literally pick the kale that's meant for garnish off John's dinner plate like it's the last bite of chocolate cake on the table.
This salad takes my kale obsession even further. I added in white beans, some garlic croutons, and dressed it in a simple tahini dressing. Friends, it's like a flavor explosion in the mouth. I (literally) think I'm in love.
It starts with a little kale massage to break down the texture and remove some of the bitterness. Olive oil, lemon juice, fresh garlic, and maple syrup infuse flavor before the dressing even goes on.
If your salad tastes delicious on its own, you don't need as much dressing! That's my number one kale salad tip. Pre-season – it'll get you far in life.
Next come white beans tossed in olive oil, lemon juice, sea salt, and fresh parsley.
And while all of this is happening, roast up some simple garlic croutons and whip up my 5-ingredient tahini dressing. It's like liquid gold as far as I'm concerned. I rarely deviate from this dressing these days. It's become my absolute favorite for every kind of salad.
I hope you guys love this salad! It's:
Super quick (30 minutes)
Simple (with basic ingredients)
Loaded with lemon-garlic flavor
Creamy + sweet, thanks to the tahini dressing
Loaded with fiber + protein (15 g protein per serving!)
Satisfying + healthy
& Perfect for weeknight meals and hosting
I think this salad is perfect for when you're craving something substantial but nutrient-rich. I personally love big kale salads for lunch because it means I've already gotten in nearly all of my vegetables servings before dinner, leaving lots of room for things like pizza and ice cream. Let's be real – I eat greens so I can have pizza and dessert.
If you try this salad, let us know! Leave us a comment, rate it (once you've given it a go), and last but not least – take a picture and tag it #minimalistbaker on Instagram! We'd absolutely love to see what you come up with. Cheers, friends!
- 2 cups (~150 g) white or wheat bread, cubed (day old is best)
- 1/4 cup (60 ml) olive oil (or other neutral oil, such as grape seed or avocado)
- 1/4 tsp each garlic powder, sea salt + black pepper
- 1 15-ounce (425 g) can white or butter beans, rinsed and drained
- 1/2 lemon, juiced (1 Tbsp or 15 ml)
- 1 Tbsp (15 ml) olive oil
- 1/4 tsp sea salt
- 1 Tbsp (~4 g) fresh parsley, chopped, plus more for topping
- 10 ounces (283 g) kale, chopped, large stems removed
- 1 lemon, juiced (2 Tbsp or 30 ml)
- 1 Tbsp (15 ml) olive oil
- 1 Tbsp (15 ml) maple syrup
- Pinch each sea salt + black pepper
- 1 clove garlic, minced
- 1/3 cup (80 g) tahini
- 1 clove garlic, minced
- 1 1/2 lemons, juiced (3-4 Tbsp or 45-60 ml)
- 1-2 Tbsp (15-30 ml) maple syrup
- Pinch each sea salt + black pepper
- Hot water to thin
- If making croutons (optional), preheat oven to 325 degrees F.
- Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
- Spread on a bare baking sheet and bake for 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.
- In the meantime, add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
- Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
- To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Taste and adjust seasonings as needed. Set aside.
- Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine. Serve with any additional dressing and garnish with vegan parmesan cheese (optional). Best when fresh. If serving later, store dressing and croutons separate.
*Salad inspired by Deliciously Ella. Recipe adapted from my Garlicky Kale Salad with Crispy Chickpeas.
Original Content: White Bean Kale Salad with Tahini Dressing
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