Kale white bean salad with homemade sourdough croutons
This hearty kale and white bean salad tossed with crispy homemade sourdough croutons and drizzled in a creamy sweet-and-spicy tahini dressing is my take on the viral Erewhon favorite! It’s packed with plant-based protein, fiber, and bold flavor, making it just as satisfying as the original — but made with wholesome ingredients you can easily recreate at home!
Ingredients
Sweet & spicy tahini dressing
- 1/4 cup tahini
- 3 tbsp lemon juice
- 2 cloves garlic
- 2 tsp coconut aminos or tamari
- 1 tbsp maple syrup
- 1 tbsp sriracha
- water, if needed to thin
Salad
- 6 cups chopped kale
- 1 can white beans
- 1 cucumber, chopped into pieces
- 1-2 avocados, cubed
- 1/3 cup pumpkin seed (optional)
Croutons
- 2 cups cubed english muffins
- 1/4 cup olive oil
- 1/4 tsp each, garlic, sea salt, pepper
Instructions
croutons
- Preheat oven to 350F degrees. Slice sourdough English Muffins into 1/2 cubes. Add to a large mixing bowl, and combine with olive oil, nutritional yeast or parmesan cheese (optional!), salt and pepper until all cubes are covered.
- Place the English muffins onto a baking sheet and bake for about 20 minutes, or until golden to your liking. Let them cool, and then top on the salad!
Salad
- Wash and chop the kale into small pieces. Then, add it to a large mixing bowl with a pinch of salt. Use your hands to massage the sea salt into the kale - this not only makes the kale more tender and easier to eat, but easier to digest as well!
- In a blender, combine all the salad dressig ingredients and blend until smooth. You can taste & adjust as you'd lilke.
- Add the drained & rinsed beans, avocado, cucumber, and optional pumpkin seeds. Pour the dressing over top, give it a good toss, and enjoy immediately!