Kale Salad with Almonds and Hearts of Palm

Print Recipe

Prep Time: 10 mins | Total Time: 15 mins | Makes: 4 servings

INGREDIENTS

Salad

• 8 cup kale, shredded

• 2 cup romaine lettuce, chopped

• 2 cup hearts of palm, canned, drained, rinsed, and chopped - or you can swap in canned artichoke hearts

• 1/4 cup almonds, chopped

• 1 1/2 cup white beans, canned, drained and rinsed

• 1/4 cup pepitas

• 1 avocado, chopped

Dressing

• 1/4 cup olive oil

• 3 Tbs white balsamic vinegar

• salt & pepper, to taste

DIRECTIONS

Prep

1. Chop kale and romaine.

2. Chop hearts of palm and almonds.

3. Drain and rinse beans.

4. Add the dressing ingredients to a mason jar, and shake to combine.

5. Chop avocado (just before serving).

Make

1. Add all ingredients to a large bowl and toss with dressing.

   
   

Tips from Ellen: Kale is a sturdy green that holds up beautifully, even after dressing. If you’re making this salad ahead and planning for leftovers the next day, lightly dress it first, then add an extra splash of dressing before serving again. For an added boost of protein you can increase to 1 whole can of white beans, or add canned tuna, shredded chicken, or even dinner leftovers.

Recipe Source: Living Plate RX

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