Ingredients
For the vinaigrette:
- Zest and juice of 1 lemon
- 2 teaspoons spicy brown or Dijon mustard
- 1 shallot, minced
- ¼ cup low-sodium white beans (cannellini, great Northern, navy, or other), drained and rinsed (reserved from salad ingredients)
- ⅓ cup extra-virgin olive oil
- ¼ teaspoon black pepper
For the salad:
- 2 bunches dinosaur or Lacinato kale, stems removed, and leaves cut into thin ribbons
- ½ red onion, thinly sliced
- 2 medium carrots, grated
- (1) 14.5-ounce can low-sodium white beans (cannellini, great Northern, navy, or other), drained and rinsed, with ¼ cup reserved for the vinaigrette
Directions
- For the vinaigrette, place all of the ingredients into a blender or a container with high sides if using an immersion blender. Blend and purée until smooth. Taste and adjust seasoning, if necessary.
- Place the prepared kale in a large bowl and add about half of the dressing. Using gloved hands, massage the kale by squeezing and pressing the vinaigrette into the leaves for 30-60 seconds. The kale will become softer and more tender. Add more vinaigrette, as needed.
- Once the kale is softened, mix in onions, carrots, and the remaining white beans.
- Serve immediately or refrigerate for up to 3 days.
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