February 29, 2016
White Bean & Kale Caesar Salad
After travelling all month, it is so satisfying to be able to get back into some good habits and be able to settle into more of an eating routine. What I love being able to cook for my guy and I, it not only relaxes me but its a very therapeutic way for the both of us to wash off a long day at work. I whipped up this white bean kale salad for a side to salmon last week and it did not disappoint! It was creamy, garlicy and filled with protein which kept us feeling satisfied for hours. It even makes enough to keep for lunch the next day and the kale held up really well, which is a big bonus for me on busy days.
White Bean & Kale Caesar Salad (adapted from Minimalist Baker)
1 bunch of kale, chopped and stems removed
1 lemon, juiced (2 Tbsp or 30 ml)
1 Tbsp olive oil
1 Tbsp maple syrup
Pinch each sea salt + black pepper
1 small red onion, thinly sliced
1/4 cup pumpkin seeds
1 can white beans, rinsed and drained (15 ounce)
1/2 lemon, juiced
1 Tbsp (15 ml) olive oil
1/4 tsp sea salt
1/3 cup tahini
2 tablespoons maple syrup
1 clove garlic, minced
1 1/2 lemons, juiced (3-4 Tbsp)
1-2 Tbsp. maple syrup
pinch of sea salt + black pepper
hot water to thin (a few splashes worked well for me – you want it to be a salad dressing consistency!)
In a large bowl, place kale, olive oil, lemon juice, maple syrup and salt and pepper. Massage kale with your finger tips for about 2-3 minutes. This takes out the bitterness from your kale and enhances it’s flavour.
In a small bowl, mix beans with olive oil, lemon and salt. Set aside.