Name: Kale Bean Herb Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1/2 baguette, sliced; 3 cups chopped kale, leaves removed, packed; 1½ cups cherry tomatoes, halved; 2 persian cucumbers, sliced; 1/3 cup parsley, chopped; 15 oz can white beans, drained and rinsed; 1/4 cup fresh basil, chopped and leaves for garnishing; 1/4 cup extra virgin olive oil; 2 tbsp apple cide vinegar; 1 garlic clove, minced; 1-2 tbsp honey; 1 tsp Dijon mustard; 1 tbsp lemon juice; salt and pepper

Vibrant, refreshing and delightfully delicious summer salad! The nutrient dense kale and fresh local vegetables with protein rich white navy beans and crispy golden baguette bites creating a delectable and satisfying salad. The dressing is bursting with sweet and tangy flavours, making this beautiful summer salad perfect for lunch or a lovely side at your next barbecue!

Love this time of the year when the markets are bursting with fresh local vegetables. When it comes to a salad, it is one of most easiest recipe to create. There are so many options and it seems I have a few of my favourite dressings that I tend to use often and for good reason. Whether it is tangy or sweet or a combination of both, which is my ultimate favourite.

I chose to add white navy beans to this salad for a more satisfying dish. As we have heard many times beans are so healthy for us and who doesn’t love beans in our dishes. If you prefer chickpeas or cannellini beans, they would be excellent substitutions.

INGREDIENTS

GREENS: I used kale as the main leafy greens in this salad for it’s nutty and earthy flavour, firm and crunchy texture and richness in nutrients.

VEGETABLES: cherry tomatoes and perisan cucumbers are fresh, sweet, nutritious and vibrant choices

BEANS: I added white navy beans for their firm creamy texture

HERBS: parsley and basil, don’t hesitate to be generous with both of these herbs

GRAIN: toasted slices of golden baguette pieces adds a crispy texture and takes on the flavour of the dressing

INSTRUCTIONS

Preheat oven to 350℉ or 176℃. Slice the baguette to 1/2 inch and lay slices on a baking sheet with parchment paper. Then brush each slice on both sides with olive oil, sprinkle with salt and pepper. Bake for 15 minutes until golden, flipping over halfway through. Once slightly cooled, break into bite size pieces and set aside.

Using a large bowl, add the kale and drizzle with a small amount of olive oil, then lightly massage the kale leaves until they begin to get soften. Add the remaining ingredients, cherry tomatoes, cucumbers, parsley, white beans and basil.

Using a measuring cup, add and combine olive oil, apple cider vinegar, garlic, honey, dijon mustard, lemon juice, salt and pepper.

Add the baguette pieces to the salad bowl and drizzle with the dressing and toss.

Garnish with basil leaves and enjoy!

Once the salad is tossed with the dressing, Ioad it with additional fresh parsley and basil for that bunch of flavour! This time of the year with the markets buzzing or you may have a garden with fresh herbs, is the best way to get the full pungent flavours of herbs in our dishes.

STORING

You can store this salad in an air tight container in the refrigerator for up to 2 days. To note, the crispy pieces of baguette will soften the long it sits in the salad.

PLEASE LEAVE A REVIEW ONCE YOU MAKE THIS KALE BEAN HERB SALAD WITH A COMMENT AND RATING. MY READERS WOULD REALLY LIKE TO YOUR FEEDBACK. THANK YOU IN ADVANCE.