Ingredients
Salad
- 6 cups shaved or shredded kale
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- 1 (15 ounce) can cannellini beans, drained and rinsed
- ¼ cup pine nuts
- ¼ cup pistachios, roughly chopped
- ¼ red onion, thinly sliced
- 5 large basil leaves, sliced or torn
Dressing
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Massage the kale: Place the shaved or shredded kale into a large mixing bowl. Drizzle with 1 tablespoon of extra virgin olive oil and sprinkle with ¼ teaspoon salt. Using your hands, gently massage the kale for 1 to 2 minutes until it softens slightly and develops a deeper green color.
- Make the dressing: In a small bowl or jar, whisk together ¼ cup extra virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon honey, ¼ teaspoon salt, and ¼ teaspoon black pepper until the dressing is smooth and fully combined.
- Assemble the salad: To the bowl with the massaged kale, add the drained and rinsed cannellini beans, ¼ cup pine nuts, ¼ cup roughly chopped pistachios, thinly sliced red onion, and torn or sliced basil leaves. Gently mix to combine all the ingredients.
- Dress the salad: Pour about half of the lemon Dijon dressing over the salad and toss gently to coat all ingredients evenly. Add additional dressing as needed to lightly coat the salad to your preference.
- Serve: Allow the salad to sit for 5 to 10 minutes before serving, giving the kale more time to soften and the flavors to meld. Taste and adjust seasoning with more salt, black pepper, or lemon juice if desired.
Notes
- Massaging the kale helps break down its toughness, making it more tender and flavorful.
- Letting the salad rest before serving improves flavor integration.
- You can substitute the pine nuts or pistachios with walnuts or almonds if preferred.
- For added protein, consider adding grilled chicken or tofu.
- This salad can be made ahead and stored refrigerated for up to 2 days, but is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
