1. What are the health benefits of kale and white bean salad with tahini dressing?

Kale and white bean salad with tahini dressing is very rich in fiber, plant-based protein, and healthy fats. Kale supports detox and bone health, while white beans boost energy and aid digestion. The tahini dressing adds calcium, iron, and heart-healthy unsaturated fats. Together, they create a nutrient-dense, satisfying meal.

2. How do you prepare kale for salad to reduce bitterness?

Massage chopped kale with lemon juice, olive oil, and a pinch of salt for 2–3 minutes. This softens the texture and mellows the bitterness. You’ll notice the kale darkens and reduces in volume—it’s the key to making your kale and white bean salad delicious and balanced.

3. Can I use canned white beans for this salad?

Yes, canned white beans work perfectly in this recipe. Rinse them well and drain to remove excess sodium. They blend beautifully with tahini dressing and massaged kale, and save time.

4. What the best dressing that pair well with kale and white bean salad?

A tahini dressing pairs beautifully with this salad, its rich, nutty creaminess brings out the best in kale and white beans. For a fresh twist, you could also try it with lemon vinaigrette, creamy avocado sauce, or a tangy yogurt-based dressing.

5. Is kale and white bean salad suitable for meal prep?

Absolutely. This salad keeps well stored in the fridge for 2 to 3 days. Store the tahini dressing separately to maintain texture. It’s ideal for lunches, meal prep, or busy weeknight dinners.

Kale and White Bean Salad with Tahini

Name: Kale And White Bean Salad with Tahini Dressing– Energize With 14g Protein
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: Garlic Croutons (optional); 2 cups cubed day-old bread; 1/4 cup olive oil; 1/4 tsp garlic powder; 1/4 tsp sea salt; 1/4 tsp black pepper; WHITE BEANS; 1 (15 oz) can white or butter beans, rinsed and drained; 1/2 lemon, juiced (~1 Tbsp); 1 Tbsp olive oil; 1/4 tsp sea salt; 1 Tbsp chopped fresh parsley; KALE SALAD; 10 oz kale, chopped and stems removed; 1 lemon, juiced (~2 Tbsp); 1 Tbsp olive oil; 1 Tbsp maple syrup; 1 garlic clove, minced; Salt and pepper to taste; TAHINI DRESSING; 1/3 cup tahini; 1.5 lemons, juiced (~3 to 4 Tbsp); 1 to 2 Tbsp maple syrup; 1 garlic clove, minced; Pinch sea salt and pepper; Warm water to thin

Description

This kale and white bean salad with tahini dressing is a high-protein, vegan dish packed with creamy tahini, fiber-rich beans, and detox-friendly kale. Fresh, filling, and perfect for meal prep or quick weeknight meals.

Ingredients

Scale

Garlic Croutons (optional)

2 cups cubed day-old bread

1/4 cup olive oil

1/4 tsp garlic powder

1/4 tsp sea salt

1/4 tsp black pepper

WHITE BEANS

1 (15 oz) can white or butter beans, rinsed and drained

1/2 lemon, juiced (~1 Tbsp)

1 Tbsp olive oil

1/4 tsp sea salt

1 Tbsp chopped fresh parsley

KALE SALAD

10 oz kale, chopped and stems removed

1 lemon, juiced (~2 Tbsp)

1 Tbsp olive oil

1 Tbsp maple syrup

1 garlic clove, minced

Salt and pepper to taste

TAHINI DRESSING

1/3 cup tahini

1.5 lemons, juiced (~3 to 4 Tbsp)

1 to 2 Tbsp maple syrup

1 garlic clove, minced

Pinch sea salt and pepper

Warm water to thin

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Instructions

1. Preheat oven to 325°F (162°C). Toss bread cubes with oil, garlic powder, salt, and pepper. Spread on baking sheet and bake for 15 to 20 minutes, flipping once. Let cool.

2. In a bowl, combine white beans with lemon juice, olive oil, sea salt, and parsley. Let marinate while prepping the kale.

3. Add chopped kale to a large bowl. Pour in lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Massage with hands for 2 to 3 minutes until tender.

4. Whisk tahini, lemon juice, maple syrup, garlic, salt, and pepper. Add warm water gradually to thin to pourable.

5. Combine kale, beans, and 3/4 of the dressing. Toss to coat. Add croutons, drizzle remaining dressing. Serve immediately or chill.

Notes

For best texture, store croutons and dressing separately until ready to serve.

Inspired by the Minimalist Baker’s clean, plant-based approach.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad, Entrée
Method: Tossing, Roasting
Cuisine: Vegan

Nutrition

Serving Size: 1 serving
Calories: 541
Sugar: 8.7 g
Sodium: 607 mg
Fat: 32 g
Saturated Fat: 4.7 g
Unsaturated Fat: 27.3 g
Trans Fat: 0 g
Carbohydrates: 58.2 g
Fiber: 8.6 g
Protein: 14.8 g
Cholesterol: 0 mg