Kale Salad with Cannellini Beans

Ingredients

Salad

• 1/2 lb kale
• 1/2 lb cabbage & carrot mix, shredded
• 35 g almonds
• 180 g green apple, diced
• 1/2 cup loosely shredded Parmesan
• 1 can (15 oz) cannellini beans, drained and rinsed (~240 g drained weight)
• 1 tsp salt
• 1 tsp olive oil
• 1 lemon, juiced

Dressing

• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1/8 cup honey
• 1/2 tsp chicken bouillon

Instructions

1. Massage kale with 1 tsp olive oil, lemon juice, and salt.
2. Toss in cabbage and carrot mix.
3. Fold in almonds, diced apple, Parmesan, and cannellini beans.
4. Whisk olive oil, lemon juice, Dijon mustard, apple cider vinegar, honey, and chicken bouillon together to make the dressing.
5. Pour dressing over salad and toss gently to combine.
6. Let sit at least 30 minutes before serving to improve texture and flavor.

Nutrition (estimated)