Green Goddess Kale + White Bean Salad
This Green Goddess Kale + White Bean Salad recipe from The Whole Smiths is healthy, hearty and fresh all at the same time.
Servings: 8 servings
Ingredients
For the Green Goddess Dressing
- 2 cups mayonnaise
- 2 cups roughly chopped basil
- 1/2 cup roughly chopped dill
- 6 cloves garlic, roughly chopped
- 2 tablespoons chopped chives
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 2 tablespoons milk or cream to thin out dressing as needed
For the Kale + White Bean Salad
- 3 15-ounce cans white beans of choice, drained and rinsed ie cannellini, navy beans, garbanzo beans, black eyed peas
- 1/2 red onion, chopped small
- 1 cucumber, sliced lengthwise, de-seeded and chopped into bite sized pieces
- 1/2 cup crumbled feta cheese plus a bit more to top
- 1/3 cup dried cranberries plus a bit more to top
- 6 cups curly kale
- microgreens optional
Instructions
For the Green Goddess Dressing
- Add all of the ingredients to a bowl and use an immersion blender to blend the dressing until smooth. Alternatively, you can add all ingredients to a blender and blend until smooth. If the dressing is too thick, add a bit more milk or cream to it until you reach a desired consistency. The dressing should still be relatively thick to "stick" to the beans and kale.
For the Kale + White Bean Salad
- Add the beans, onion, cucumber, feta, cranberries and kale to a large bowl. Add desired amount of dressing and toss the salad.
- Plate and serve with additional feta and cranberries over top. If you are adding microgreens add them on top as well.
Notes
Note this makes a large batch. If you are not planning to eat it all at once, you can mix the beans, onion, and cucumber together and store it in the refrigerator and assemble and toss it as needed at a later date.
This recipe is great for large crowds or meal prepping.