Tuscan White Bean Kale Salad

This Tuscan White Bean Kale Salad is a delicious and nourishing dish featuring kale, beans, sun-dried tomatoes, and artichokes topped with Parmesan cheese and tossed in a fresh and nutty lemon walnut gremolata dressing.

By @foodiefromvt

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 bunch fresh parsley
• 3 cloves garlic
• 0.33 cup raw walnuts
• 1 from 1 lemon lemon zest
• 1 from 1 lemon lemon juice
• 0.5 cup olive oil
• 0.5 tsp salt
• 0.25 tsp fresh black pepper
• 2 tbsp water
• 4 cups lacinato kale
• 1 squeeze lemon juice
• 1 can artichokes
• 1 can chickpeas
• 1 can white beans
• 7 oz jar sun-dried tomatoes
• 1 sliced avocado
• 0.5 cup Parmesan cheese
• 1 batch Lemon Walnut Gremolata Dressing

Instructions

1. Prepare the Lemon Walnut Gremolata Dressing by adding fresh parsley, garlic, walnuts, and lemon zest to a food processor or blender. Pulse until finely chopped.
2. Add lemon juice, olive oil, salt, and fresh black pepper to the mixture in the food processor or blender. Blend on high until combined to the desired consistency, leaving some choppiness to the herbs and nuts.
3. Add up to 2 tablespoons of water to the dressing to thin, if desired.
4. Place the lacinato kale in a bowl and add a squeeze of lemon juice. Massage the kale until it is no longer firm.
5. Add drained and chopped artichokes to the bowl with the kale.
6. Add drained and rinsed chickpeas to the bowl with the kale.
7. Add drained and rinsed white beans to the bowl with the kale.
8. Add drained and chopped sun-dried tomatoes to the bowl with the kale.
9. Add sliced avocado to the bowl with the kale.
10. Add grated Parmesan cheese to the bowl with the kale and other ingredients.
11. Fold in the Lemon Walnut Gremolata Dressing into the salad until combined.