Kale Caesar and Crunchy White Bean Salad

When I’m on one of those kicks where I’m like, “I’m gonna eat a salad every day for lunch,” this is my go-to. Because let’s be real—while the idea of a freshly made salad with peak produce every day sounds amazing, it’s just not happening when you’ve got a normal job. Who’s got the time (or energy) to whip out the cutting board and knives on their lunch break? Definitely not me.

That’s why I’m all about the “salad prep” life. I’m talking about salads that you can chop, assemble, and stash in the fridge, with a dressing that not only holds up but actually gets better the longer it sits. Enter this Dairy-Free Caesar Kale & Crunchy White Bean Salad. It checks all my boxes: fresh, crunchy, and a little buttery from the avocado. Plus, you can bulk it up with chicken, salmon, or hard-boiled eggs if you want something extra filling.

Controversial opinion: croutons kinda suck. I mean, they’re usually too big to eat with your greens, they’re dry and crumbling all over the place. There’s always something a bit off about them—like they’re trying too hard but never quite delivering on the flavor front. Enter: crunchy white beans. These little guys are everything I want a crouton to be—crunchy, salty, and bursting with flavor. They add that perfect bite to your salad without any of the crouton drama. I won’t judge if you end up eating them by the handful (because same).

This salad is basically everything you want in a lunch—easy, satisfying, and ready to go when you are. Enjoy!

Print Recipe

Kale Caesar & Crunch White Bean Salad

This Dairy-Free Caesar Kale & Crunchy White Bean Salad is a fresh, satisfying lunch option with a deliciously creamy dressing that only gets better with time. The crunchy white beans add the perfect salty bite, making it a must-have for your meal prep routine.

Servings: 4 People

Ingredients

Dairy Free Casesar Dressing

• 1/4 cup tahini
• 1 lemon juiced
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper

Salad

• 1 15 oz white beans rinsed and drained
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 bunch kale washed and finely chopped
• 1 avocado diced
• 1 tbsp olive oil

Instructions

Dressing

• Combine all dressing ingredients and whisk to combine. The tahini can make it feel clumpy at first – just keep whisking well.

Salad

• Preheat oven to 425
• Draine and rinse your beans well. Spread them out onto paper towels and pat them dry.
• Place beans on unlined baking sheet and drizzle with olive oil and spices. Toss until coated and bake for 20-25 minutes until they are crispy. Flipping once halfway through cooking time.
• In a large bowl add your finely shredded kale and drizzle with 1 tablespoon of olive oil. Massage your kale for 5 minutes, like really get in there. No one likes tough kale.
• Toss with dressing. Place in an air tight container and store for when ready to eat or to serve top with avocado and crunchy white beans.
• Enjoy!