Kale, White Bean, & Avocado Salad

Ingredients

For the salad:

• 2 bunches curly kale, removed from the stems and chopped into bite-sized pieces

• 1 tablespoon extra-virgin olive oil

• 1 can navy beans, rinsed and drained

• 1 avocado, diced

• 2 tablespoons sunflower seeds

• 1 tablespoon hemp seeds

• 2 teaspoons chia seeds

For the dressing:

• 1/4 cup extra-virgin olive oil

• Juice of 2 lemons

• 1 teaspoon Dijon mustard

• 1 teaspoon maple syrup

• 1 teaspoon minced garlic

• Salt and pepper, to taste

Directions

1. Add the chopped kale to a large bowl. Drizzle with 1 tablespoon of extra-virgin olive oil and massage the kale with your hands until the leaves begin to soften and are evenly coated. Set aside while you prepare the dressing.

2. To make the dressing, add the lemon juice, Dijon mustard, maple syrup, and garlic to a small bowl. Whisk to combine.

3. Slowly drizzle in the olive oil while continuing to whisk until the dressing begins to emulsify. Season with salt and pepper to taste.

4. Add the navy beans, avocado, sunflower seeds, hemp seeds, and chia seeds to the massaged kale.

5. Drizzle with the dressing, toss gently to combine, and serve.

To store: This salad holds up surprisingly well even after it is dressed. The acidity from the lemon also helps slow the avocado from browning. Keep in an airtight container in the refrigerator for up to 2 days.