Tuscan White Bean Kale Salad

A refreshing and nourishing salad featuring kale, beans, sun-dried tomatoes, and artichokes dressed with a zesty lemon walnut gremolata. Perfect for a healthy meal that is simple yet addictive.

By @foodiefromvt

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 bunch fresh parsley
• 3 cloves garlic
• 1 lemon lemon zest
• 0.33 cup raw walnuts
• 1 lemon lemon juice
• 0.5 cup olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp water optional for thinning
• 4 cups lacinato kale destemmed and chopped
• 0.5 lemon lemon juice for massaging
• 1 can artichokes drained and chopped
• 1 can chickpeas drained and rinsed
• 1 can white beans drained and rinsed
• 7 oz sun-dried tomatoes drained and chopped
• 1 avocado avocado sliced
• 0.5 cup Parmesan cheese grated

Instructions

1. Prepare the Lemon Walnut Gremolata Dressing by combining parsley, garlic, walnuts, and lemon zest in a food processor. Pulse until finely chopped.
2. Add lemon juice, olive oil, salt, and pepper to the food processor. Blend until the dressing reaches your desired consistency. Add water to thin if necessary.
3. Place the kale in a large bowl and add a squeeze of lemon juice. Massage the kale until it becomes tender.
4. Combine drained and chopped artichokes, chickpeas, white beans, sun-dried tomatoes, sliced avocado, and grated Parmesan cheese with the massaged kale.
5. Fold the Lemon Walnut Gremolata Dressing into the salad until evenly coated. Serve immediately or store in the refrigerator for later.