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close up of kale salad in a bowl with white beans, avocado and seeds

Kale And White Bean Salad

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer/Side
  • Method: Mix
  • Cuisine: American
  • Diet: Vegan


This copycat Erewhon Market Kale And White Bean Salad is so easy to make at home!


Units Scale


  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • 1/2 tbsp dijon mustard
  • 1/2 tbsp maple syrup


  • 6 cups kale, washed and chopped
  • 1 cup white beans (cooked)
  • 1/2 avocado, sliced into cubes
  • 3 tbsp toasted pumpkin seeds
  • 3 tbsp toasted sunflower seeds
  • 2 tbsp hemp seeds
  • salt & pepper to taste


  1. Add the dressing ingredients to the bottom of a large mixing bowl and whisk together to combine. 
  2. In a separate bowl, massage the kale with a pinch of salt. (use your hands to gently massage the kale. This will tenderize it.) 
  3. Add the kale, white beans, avocado, pumpkin seeds, sunflower seeds and hemp seeds to the mixing bowl.
  4. Toss the salad together and season with additional salt and pepper if needed.


  • Serving Size: 1/4 of the recipe
  • Calories: 300
  • Sugar: 2g
  • Fat: 20g
  • Carbohydrates: 20g
  • Fiber: 6g
  • Protein: 10g

Keywords: Erewhon kale salad, kale salad with white beans