Ingredients:

  • 6 oz Lacinato or Curly Kale, stems removed and finely chopped
  • 1 can (15 oz) Cannellini beans, drained and rinsed
  • 1/2 cup Cucumber, diced small
  • 1/4 cup Red onion, thinly sliced
  • 1/4 tsp Sea salt
  • 3 tbsp Tahini
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Maple syrup
  • 1 tbsp Extra virgin olive oil
  • 1 clove Garlic, minced
  • 2 tbsp Warm water
  • 2 tbsp Hemp hearts
  • 2 tbsp Toasted pepitas
  • 1 ripe Avocado, cubed

Instructions:

  1. Place the chopped kale in a large bowl and sprinkle with the sea salt. Using your clean hands, squeeze and massage the kale firmly for 2–3 minutes until the leaves soften and turn a deep, vibrant green.
  2. In a jar or small bowl, combine tahini, lemon juice, maple syrup, olive oil, and minced garlic. Whisk vigorously until the mixture thickens into a velvety cream.
  3. Gradually stir in warm water one tablespoon at a time until the dressing reaches a pourable consistency.
  4. Add the rinsed white beans, diced cucumber, and red onion to the massaged kale.
  5. Pour the dressing over the top and fold gently with a spatula until every leaf is evenly coated.
  6. Gently fold in the avocado cubes and top with hemp hearts and toasted pepitas just before serving.