Crunchy Kale & White Bean Salad with Creamy Pistachio Dressing by @starinfinitefood

15 min

4 servings

🥬

1.2 l

Kale

🥬

Arugula

🫘

430 g

Cannellini beans

🫙

120 ml

Pepitas

🌱

60 ml

Sunflower seeds

🥑

1

Avocado

🧂

0.5 tsp

Salt

⚫

Pepper

🥜

120 ml

Pistachios

🫒

3 tbsp

Olive oil

🍋

2 tbsp

Lemon juice

🍁

1 tbsp

Maple syrup

💧

6 tbsp

Water

🌿

2 tbsp

Parsley

🧄

1 clove

Garlic

  1. Add
    • Pistachios
    • Olive oil
    • Lemon juice

    Add the pistachios, olive oil, lemon juice, water, parsley, salt, pepper and garlic to a blender and blend until completely smooth.

  2. Add
    • Kale
    • Cannellini beans
    • Sunflower seeds

    Add the kale, arugula, beans, pepitas, sunflower seeds, avocado, salt and pepper to a large bowl.

  3. Add

    Add the dressing and toss until well coated.

Crunchy Kale & White Bean Salad with Creamy Pistachio Dressing by @starinfinitefood

15 min

4 servings

🥬

1.2 l

Kale

🥬

Arugula

🫘

430 g

Cannellini beans

🫙

120 ml

Pepitas

🌱

60 ml

Sunflower seeds

🥑

1

Avocado

🧂

0.5 tsp

Salt

⚫

Pepper

🥜

120 ml

Pistachios

🫒

3 tbsp

Olive oil

🍋

2 tbsp

Lemon juice

🍁

1 tbsp

Maple syrup

💧

6 tbsp

Water

🌿

2 tbsp

Parsley

🧄

1 clove

Garlic

Preparation Steps

  1. Step 1/3

    Add the pistachios, olive oil, lemon juice, water, parsley, salt, pepper and garlic to a blender and blend until completely smooth.

    🥜Pistachios
    🫒Olive oil
    🍋Lemon juice
    💧Water
    🌿Parsley
    🧂Salt
    ⚫Pepper
    🧄Garlic

  2. Step 2/3

    Add the kale, arugula, beans, pepitas, sunflower seeds, avocado, salt and pepper to a large bowl.

    🥬Kale
    🥬Arugula
    🫘Cannellini beans
    🫙Pepitas
    🌱Sunflower seeds
    🥑Avocado
    🧂Salt
    ⚫Pepper
    🥣Large bowl

  3. Step 3/3

    Add the dressing and toss until well coated.

    🥢Tongs

Composition

Ingredients

Types

Vegetables, Legumes, Seeds, Fruit, Spices, Nuts, Oils, Sweeteners, Water, Herbs

Ingredients

Kale, Arugula, Cannellini beans, Pepitas, Sunflower seeds, Avocado, Salt, Pepper, Pistachios, Olive oil, Lemon juice, Maple syrup, Water, Parsley, Garlic

Notes

Kale (finely chopped, stems removed), Arugula (a big handful), Cannellini beans (1 can, rinsed and drained), Avocado (chopped), Salt (to taste, for the salad, for the dressing), Pepper (to taste, for the salad, for the dressing, amount not given), Pistachios (for the dressing), Olive oil (for the dressing), Lemon juice (for the dressing), Maple syrup (for the dressing), Water (for the dressing), Parsley (fresh, for the dressing), Garlic (for the dressing)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Halal, soy-free, Gluten-Free

Calories

380 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 28g, Fat: 26g, Fiber: 9g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 3mg, Magnesium: 75mg, Potassium: 700mg, Sodium: 420mg

Vitamins

Vitamin A: 180mcg, Vitamin C: 55mg, Vitamin K: 420mcg, Folate: 110mcg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

3 steps

Equipments

Utensils

Can opener, Large bowl, Knife, Cutting board, Tongs

Appliances

Blender

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Everyday Meal, Meal Prep, Healthy Lunch

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Crisp

Flavors

Nutty, Creamy, Citrusy, Savory, Garlicky, Slightly Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container,best enjoyed fresh as kale can wilt once dressed,keep dressing separate if storing longer), dressing (separate) : 5 days (store in a sealed jar in the fridge)