Name: Kale and White Bean Salad with Pesto Dressing
Prep time: 10 min
Total time: 10 min
Yield: 4 Servings
Cuisine: American
Ingredients: 1 bunch kale; 1 can white beans (such as cannellini beans or great northern beans); 1 pt cherry tomatoes; 0.25 cup red onion; 1 tsp salt; 2 tablespoons lemon juice; 0.5 cup pesto; 0.25 cup extra-virgin olive oil; 0.25 cup rice wine vinegar

Kale and White Bean Salad with Pesto Dressing

Kale and White Bean Salad with Pesto Dressing cover

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Kale and White Bean Salad with Pesto Dressing

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Ingredients

Warning0 allergens identified

Kale and White Bean Salad with Pesto Dressing

1 bunch kaleribs removed, leaves chopped

1 can white beans (such as cannellini beans or great northern beans)drained and rinsed

1 pt cherry tomatoeshalved

¼ cup red onionsliced

1 tsp salt

2 tablespoons lemon juice

Pesto Vinaigrette

½ cup pesto

¼ cup extra-virgin olive oil

¼ cup rice wine vinegar

Instructions

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Instructions

Remove the ribs from the kale leaves using a sharp knife and rinse the leaves under cool water. Dry the leaves and chop them into small pieces.

Place the chopped kale in a large salad bowl, sprinkle with a pinch of sea salt and a splash of fresh lemon juice, and massage the leaves until they soften and turn a deeper green.

Add the red onion and cherry tomatoes to the bowl. Then, add the drained and rinsed white beans.

Drizzle the pesto vinaigrette over the top and toss the salad until everything is evenly coated.

For the Pesto Vinaigrette

In a small bowl or mason jar, combine ½ cup of pesto, ¼ cup of extra virgin olive oil, and ¼ cup of rice wine vinegar.

Shake or stir until smooth. Store in the fridge for up to 5-6 days in an airtight container.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Massage Your Kale 💪
Massage the kale with a pinch of salt and a drizzle of olive oil for 1-2 minutes before adding other ingredients to break down its tough fibers and make it tender and more digestible.
Rinse and Dry Canned Beans 🫘
Always rinse canned white beans under cold water and pat them completely dry to remove excess sodium and starch, preventing a gummy salad texture and improving flavor absorption.
Assemble Just Before Serving 🕐
Dress the salad no more than 15 minutes before serving to prevent the kale from becoming wilted and the pesto vinaigrette from separating or oxidizing.
Make Pesto Dressing Emulsified 🌿
Whisk your pesto with vinegar and lemon juice first, then slowly drizzle in extra-virgin olive oil while whisking constantly to create a stable, creamy emulsion that coats ingredients evenly.
Toast Seeds for Maximum Crunch 🌱
Lightly toast sunflower or pumpkin seeds in a dry pan for 2-3 minutes until fragrant before adding to the salad to intensify their nutty flavor and maximize textural contrast.