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15-Minute Tuscan Kale and Bean Salad
Tuscan kale and thinly shaved Brussels sprouts get tossed with a punchy lemon-garlic dressing that massages and softens the leaves in minutes. A drained can of cannellini beans and a handful of toasted walnuts turn this into a satisfying main that holds for four servings. Vegan Parmesan — Go Veggie or similar — adds a salty, umami finish across the top. Ready in 15 minutes, it packs well for next-day lunches without wilting.
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.
