Description
For the Salad:
1 can (15 oz) cannellini beans, drained and rinsed
4 cups kale, stems removed and chopped
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
¼ cup crumbled feta cheese
¼ cup toasted almonds or pine nuts (optional)
For the Lemon Herb Dressing:
3 tablespoons olive oil
Juice and zest of 1 lemon
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, oregano, salt, and black pepper. Set aside.
Place the chopped kale in a large bowl. Pour half of the dressing over the kale and massage for 2-3 minutes until softened.
Add the cannellini beans, cherry tomatoes, red onion, and remaining dressing. Toss to combine.
Top with crumbled feta and toasted almonds or pine nuts.
Serve immediately or let it chill in the fridge for 15 minutes to enhance flavors.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Kcal: 280 kcal per serving
Servings: 4
