1 / 1
15-Minute Tuscan Kale and Bean Salad
Earthy Tuscan kale and shaved Brussels sprouts team up in this substantial plant-based bowl. You'll love how the bright lemon and garlic dressing cuts right through the hearty greens, softening them just enough. Creamy cannellini beans and toasted walnuts bring plenty of texture, turning a simple side dish into a filling main course. Tossed with a generous handful of vegan Parmesan, it's a deeply savory salad that holds up beautifully in the fridge for tomorrow's lunch.
Ingredients
- 10 ounces Tuscan kale
- 2 cups Brussels sprouts, thinly sliced
- 3 tablespoons lemon juice
- 1 garlic clove
- salt
- 1 (15-ounce) can cannellini beans
- ⅓ cup toasted walnuts
- 1 cup vegan Parmesan, (such as Go Veggie)
Instructions
- 1Combine the Tuscan kale and sliced Brussels sprouts in a large serving bowl.
- 2Whisk the lemon juice, garlic, and 1/4 teaspoon each of salt and pepper in a small bowl. Whisk in 3 tablespoons of oil, then pour the dressing over the greens and toss to combine. Massaging the dressing into the kale slightly helps soften the tough leaves.
- 3Fold in the cannellini beans, toasted walnuts, and vegan Parmesan until evenly distributed.
Notes
- Serving: Pair with a thick slice of toasted bread to soak up the extra lemon garlic dressing.
- Make ahead: The sturdy greens hold up well, so you can dress this salad a few hours before serving without it getting soggy.
- Prep tip: If the raw kale feels too tough, massage the leaves with a little olive oil for a minute before adding the other ingredients.