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!