I started making this avocado white bean and hemp seed kale salad last summer after I saw a version of it on Pinterest. The combination of creamy and crunchy in this salad is a simple strategy that really works and could be implemented in a variety of delicious ways.
First, this salad is a copycat from a grocery chain/café out west. I have never had their version for comparison, but I did like the concept enough to post my own version.
My version still uses the creamy elements of avocado and white bean, for healthy fats and lean protein. To add crunch, I kept the pepitas and hemp seeds. Some versions also use sunflower seeds, or raw pepitas that you toast. I kept it simple using only salted roasted pepitas so there are no additional steps and fewer ingredients needed.
The major change that I made was the dressing. I used pantry-friendly white wine vinegar and left out the added sugars. Typically, I use a garlic clove in my homemade vinaigrettes and I did not this time because it didn’t need it and omitting it keeps things simple again.
Basically you load up a bowl of massaged kale with two creamy elements and two crunchy elements, topped with a bright fresh dressing. It is delicious and satisfying.
Variations to the Avocado White Bean and Hemp Seed Kale Salad:
- Swap the Greens: I have made this salad with arugula as well. You could also try spinach in place of the kale.
- Swap the Creamy Elements: Try goat cheese, hard boiled egg, or butter beans. Add tahini to the dressing. Top with a dollop of hummus.
- Swap the Crunchy Elements: Add any kind of nut or seed that you like, such as sliced almonds, pistachios, flaxseeds, etc. Add croutons or pita chips.
- 6 cups torn kale, massaged
- 1 avocado, cubed
- 1 cup cooked white beans, from a drained can
- 3 TBS each: roasted salted pepitas and hulled hemp seeds
- 2 TBS each: white wine vinegar and olive oil
- ½ tsp Dijon mustard
- ¼ tsp each: salt and black pepper
- Layer messaged kale, avocado and white beans, pepitas, and hemp seeds in two salad bowls.
- In a liquid measuring cup, whisk together white wine vinegar, olive oil, mustard, salt and pepper.
- Divide the dressing evenly between the two salads.
