Salads and summertime seem to go hand in hand. And for good reason. There’s something about hot weather that makes raw, crisp vegetables just taste better. This is especially true when you’re fortunate enough to get them from a local farmer’s market or, better yet, straight out of your own garden! The flavors are SO much better, there’s really no comparison.
My son is just discovering the concept of gardening. One of his favorite books we read every night is about tending a garden. I think it’s so important for him to understand where food comes from and the effort it takes to put a meal together. Today, he discovered my mom’s strawberry patch, which may have been a mistake because, now, I can’t keep him away from it! We’ll be lucky if we get to enjoy any by the time they are fully ripe!
Today’s White Bean Kale Salad makes a great addition to any summer meal. It is also a great stand-alone lunch. One recommendation I will make is that If you plan to have leftovers, keep the dressing on the side. Once it’s refrigerated, it will stay fresher and remain more crisp if it’s not pre tossed.
My favorite part of this recipe is the Creamy Balsamic Dressing. I wanted to try to create something that resembled the creaminess of a mayo-based dressing. Turns out, cashews and white beans do a pretty good job. And they’re much more nutritious to boot, which is always a win. I’m also a sucker for anything balsamic, so this is basically my new favorite salad dressing. I love how sweet it is despite not having any sugar in it! Tangy, creamy, sweet and satisfying = yummy perfection!
Have a wonderful weekend, everyone! And if you haven’t already, be sure to check out my new Facebook page.
White Bean Kale Salad with Creamy Balsamic Dressing
A colorful summer salad that brings a lot of everything: crunchy, creamy, zingy and sweet.
- 1 bunch kale
- 1 carrot, shredded
- 1 1/2 c purple cabbage, shredded
- 1 15 oz can great northern beans (reserve 1/4 c for dressing)
Creamy Balsamic Dressing:
- 1/2 c raw cashews
- 1/4 c great northern beans
- 1/4 c hot water
- 1/4 c balsamic vinegar
- 1/4 c lemon juice
- 1/2 tsp dijon mustard
- 1 clove garlic
- 1/4 tsp kosher salt
Combine all vegetables and beans in a bowl and set aside.
Add all dressing ingredients to a food processor. Blend until smooth.
Pour dressing over salad and serve.*
*If you plan on refrigerating all or part of the salad, I would recommend keeping the dressing separate until ready to serve.