“Erewhon” Inspired White Bean & Avocado Salad
Gluten-Free, Dairy-Free, Plant-Based, High-Fibre, Meal Prep Friendly
If you've ever wanted to recreate the famous Erewhon white bean kale salad at home, this is my take on it using simple, wholesome ingredients that you can find at almost any grocery store.
This salad is fresh, nourishing, and packed with ingredients that support your body. Kale is massaged with a bright homemade lemon garlic vinaigrette before being tossed with creamy avocado, fibre-rich white beans, hemp hearts, and crunchy pumpkin and sunflower seeds for the perfect balance of flavour and texture.
One of the things I love most about this salad is how satisfying it is. The combination of fibre, healthy fats, and plant-based protein helps keep you feeling full and energized without feeling heavy. It's naturally gluten-free, dairy-free, nutrient-dense, and perfect for meal prep, easy lunches, summer barbecues, and family dinners.
My homemade lemon garlic dressing is the best part... Unlike many store-bought dressings that contain refined vegetable oils, preservatives, added sugars, artificial flavours, and fillers, this dressing is made with simple real-food ingredients including extra virgin olive oil, fresh lemon juice, garlic, Dijon mustard, and a touch of pure maple syrup.
Not only is this salad incredibly flavourful, but it's also loaded with nutritional benefits. Kale provides antioxidants, vitamins C and K, folate, and fibre, while white beans offer plant-based protein and additional fibre to support digestion and blood sugar balance. Avocado contributes heart-healthy fats and potassium, hemp hearts add protein and omega-3 fats, and the pumpkin and sunflower seeds provide crunch along with minerals, antioxidants, and even more fibre.
Honestly, this salad is a year-round staple for me. It's fresh and light enough to make with crunchy lettuce during the summer months, but hearty and satisfying enough to enjoy throughout the winter as well. Whether I'm meal prepping lunches, bringing a dish to a barbecue, or serving it alongside grilled protein for dinner, it's one of those recipes I come back to again and again.
What You Need (Serves 6)
Salad
2 large bunches curly kale, stems removed and finely chopped
2 avocados, diced
2 (15 oz) cans white beans, drained and rinsed
Lemon Garlic Dressing
⅓ cup fresh lemon juice
1 tbsp Dijon mustard
3–4 garlic cloves, minced or mashed
Sea salt and black pepper, to taste
How To Make
Add the chopped kale to a very large mixing bowl.
In a small bowl or mason jar, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, garlic, sea salt, and black pepper until smooth and well combined.
Pour the dressing over the kale and massage with your hands for 2–3 minutes until softened and tender.
Add the white beans, avocado, hemp hearts, sunflower seeds, and pumpkin seeds.
Toss gently until everything is evenly combined.
Taste and adjust with additional lemon juice, sea salt, or black pepper as desired.
Allow the salad to sit for 10–15 minutes before serving so the flavours can develop.
Serving Suggestions
Serve alongside grilled chicken, salmon, steak, prawns, burgers, or grilled tofu for a complete meal.
I especially love serving this salad with simple BBQ chicken breast, grilled sourdough bread, or crispy roasted potatoes for an easy summer meal.
This salad is perfect for meal prep and makes a delicious lunch throughout the week. It also works beautifully as a side dish for barbecues, family dinners, or entertaining.
Notes
Massaging the kale helps soften the texture and reduce bitterness.
If you're not a fan of kale, substitute romaine, little gem, green leaf, or butter lettuce for a lighter version.
The salad will keep well in the refrigerator for up to 3 days. For best results, add the avocado shortly before serving.
For extra protein, top with grilled chicken, salmon, shrimp, or tofu!
Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay