Move over Erewhon! This White Bean Kale Salad is the ultimate healthy and nutrient-dense winter lunch, offering the perfect balance of warmth and comfort on a chilly day. Tender, seasoned white beans are tossed in a zesty herb vinaigrette, then paired with fresh kale and creamy avocado slices. The salad is finished off with crispy, golden breadcrumbs tossed in shredded Parmesan cheese, adding a delightful crunch and rich flavor to every bite. A cozy, satisfying, and wholesome meal that’s perfect for colder weather!

A great, wholesome salad that doesn’t feel like a raw salad is always a treat. Eating more nutrient conscious doesn’t always have to feel like a let down.

Nutrient Benefits:

White Beans – a great source of fiber and protein

Avocado & Olive Oil – great sources of monosaturated fat

Kale – nutrient packed! with vitamins A, B6, C, K, folate, fiber, carotenoids and manganese

What ingredients are necessary for preparing this White Bean Kale Salad with Toasted Parmesan Breadcrumbs?

2 cups Kale, chopped
1 tbsp Olive Oil + 2 tsp Olive Oil
1/2 cup White Beans (Cannellini Beans), drained
2 tsp Dried Basil, divided
1/2 tsp Sea Salt
1/4 tsp Cracked Black Pepper
Zest of 1 Lemon + 2 tsp Lemon Juice
1/2 Avocado, diced
1/3 cup Gluten Free Panko Breadcrumbs
2 tbsp Parmesan Cheese, shredded
Lemon Wedge, optional

Ingredients arranged on a marble surface suggest the makings of a kale salad with white beans: a wedge of Parmesan, dried basil, half a lemon, panko breadcrumbs, salt and pepper, olive oil, avocado half, and fresh kale. Labels neatly identify each component for this vibrant dish.

Is there any equipment necessary for preparing White Bean Kale Salad with Toasted Parmesan Breadcrumbs?

A small saute pan for toasting the breadcrumbs and a large bowl for building the salad.

How to Prepare White Bean Kale Salad with Toasted Parmesan Breadcrumbs:

Massage the Kale – Add the kale and 2 tsp of olive oil to a serving bowl. Gently massage the kale leaves and leave them while you prepare the remainder of the salad.

Prepare the Breadcrumbs – Place a sauce pan over medium heat on the stove, pour in the panko breadcrumbs and 1 tsp of dried basil and gently toast. Push around with a wooden spoon until the breadcrumbs are slightly golden and aromatic. Zest a lemon directly in into the warm breadcrumbs and remove from the pan and set aside. (Do not add the parmesan yet, you don’t want it to melt!)

Warm and Season the Beans – Pour the remaining olive oil into the sauce pan, warm slightly, then add in the drained white beans, remaining dried basil (1 tsp), sea salt, cracked pepper, and the 2 tsp of lemon juice. Gently toss the pan to combine the ingredients and warm the beans. (They don’t need to be piping hot. We just aren’t looking for ice cold.)

Build the Salad – Pour the warmed white beans into the kale and top with diced avocado. Combine the shredded parmesan with the panko breadcrumbs that you toasted earlier and pour this into the salad. Garnish with a fresh lemon wedge if desired and enjoy!

Storage:

Kale salad is a great option for meal prep! The leaves take a while to get wilted as long as they aren’t drown in dressing. So dress lightly, pack in an airtight container and eat throughout the week. (The beans won’t be warm when you go back to eat, but they are just as tasty!)

Store the toasted breadcrumbs separately in a small condiment cup and toss them in when you are ready to eat!

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I hope you enjoyed this recipe for White Bean Kale Salad with Toasted Parmesan Breadcrumbs! If you try it, I would love to hear your feedback or see your work! Leave a comment or share it and tag @atoastedcrumb on all socials!