Ingredients:

  • 1 large bunch (approx. 8 oz / 225g) Lacinato kale, stems removed and finely chopped
  • 1/2 tsp (3g) sea salt
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, grated or minced
  • 1/4 tsp (1.5g) black pepper
  • 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 1 large (150g) avocado, diced
  • 2 tbsp (20g) hemp hearts
  • 2 tbsp (20g) toasted pumpkin seeds
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Place the chopped kale in a large mixing bowl. Sprinkle with sea salt and 1 tablespoon of olive oil. Using clean hands, squeeze and knead the kale firmly for 2–3 minutes until the leaves shift from bright, stiff green to a darker, softer, and more pliable texture.
  2. In a small jar or bowl, combine 1/4 cup extra virgin olive oil, lemon juice, maple syrup, grated garlic, and black pepper. Shake vigorously or whisk until the mixture is thickened and emulsified.
  3. Add the rinsed white beans and chopped parsley to the massaged kale. Pour the dressing over the mixture and toss gently with tongs until every leaf and bean is glossy.
  4. Carefully fold in the diced avocado to avoid mashing it. Finish by scattering hemp hearts and pumpkin seeds across the top.