Kale and White Bean Salad


This is my go-to salad - perfect for a quick lunch on a busy work day, or a hearty side for dinner.  It is so delicious, I could eat it every day of the week!! It crisp, clean, and satisfying.  

You will be amazed at how filling this salad is, as it has a ton of protein from the kale, the beans, and the tahini dressing. Once you start incorporating dark leafy greens into your diet every day, you will be amazed at how your body starts to crave more healthy foods!! Enjoy :) 



  • 10 ounces (283 g) kale, chopped, large stems removed
  • 1 lemon or lime, juiced (2 Tbsp or 30 ml)
  • 1 Tbsp (15 ml) olive oil
  • 1 Tbsp (15 ml) maple syrup
  • Pinch each sea salt + black pepper

***I dress the kale like this and keep it in a bowl in the fridge, and add the dressing when I’m ready to eat it.  It’s delish just like this, actually… you can add any other veggies for a very light tasting salad.  This is how my kiddos like to eat it :) 

On top:

  • White beans
  • Chopped cucumber
  • S&P

Then add dressing:  


  • 1/3 cup (80 g) tahini
  • 1 clove garlic, minced (make it into a garlic salt paste by sprinkling a generous pinch of salt over the minced garlic and scraping the flat blade of your butcher knife over it until it grinds into a paste)
  • 1 1/2 lemons, juiced (3-4 Tbsp or 45-60 ml)
  • 1-2 Tbsp (15-30 ml) maple syrup
  • Pinch each sea salt + black pepper
  • Hot water to thin

***I keep this dressing in a small mason jar in the fridge for up to a week!

Toss and enjoy!