Tuscan White Bean Kale Salad

Ingrédients

Here’s what you need:

Salad

4 cups lacinato kale, destemmed and chopped

1 can artichokes, drained and chopped

1 can chickpeas, drained and rinsed

1 can white beans, drained and rinsed

7 oz jar sun dried tomatoes, drained and chopped

1 avocado, sliced

1/2 cup grated Parmesan cheese

Lemon Walnut Gremolata Dressing

1 bunch fresh parsley

3 cloves garlic

1 lemon, juice and zest

1/2 cup olive oil

1/3 cup raw walnuts

1/2 tsp salt

1/4 tsp fresh black pepper

Instructions

Make the dressing. In a food processor or blender, add the parsley, garlic, walnuts and lemon zest. Pulse until finely chopped. Add the lemon juice, olive oil, salt and pepper. Blend on high until combined to desired consistency (I like to leave some choppiness to the herbs and nuts). Add up to 2 tbsp of water to thin.

Place the kale in a bowl with a squeeze of lemon juice. Massage until no longer firm. Add in the remaining salad ingredients and fold in the dressing until combined.