Better-than-Erewhon Kale Salad with Zesty Za'atar Beans
This Better-than-Erewhon Kale Salad with Zesty Za'atar Beans is a fresh, vibrant upgrade on the popular LA favorite. Packed with tender kale, homemade za'atar-seasoned beans cooked from scratch, and tossed in a tangy, lemony dressing, this nourishing salad is perfect for meal prep, weekday lunches, or a quick, wholesome dinner. Healthy, satisfying, and full of flavor. Your new go-to salad awaits!
Ingredients
Za'atar Beans
- 3/4 cup dried northern beans soaked overnight in cold water
- 2 bay leaves
- 1 tbsp za'atar spice
Dressing
- 3 tbsp olive oil plus more
- 1/4 cup lemon juice
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- salt
Kale Salad
- 1 bunch curly kale stems removed and chopped
- 1 large avocado cut into cubes
- 1/4 cup pepitas roasted and salted
- Maldon salt
Instructions
- Start by making your za'atar beans. Drain and rinse northern beans. Place the beans and bay leaves in a sauce pan with cold water and bring to a boil. Reduce to a simmer and allow the beans to cook for about 30 minutes. You're looking for a creamy texture. Taste and make sure beans are cooked correctly, no one likes undercooked beans. Drain completely and discard bay leaves.
- In a bowl add beans, drizzle with olive oil and season with za'atar and salt. Mix to combine and set aside. (These beans as delicious and can be kept in the fridge for regular snacking.)
- Mix dressing ingredients together and whisk to emulsify. In a large bowl, mix 3/4 of the dressing with the kale and massage. This important step tenderizes the leaves, reduces bitterness, and makes it easier to digest.
- Add in cubed avocado, za'atar beans and pepitas. Drizzle on the remaining dressing, sprinkle with Maldon, toss well and serve. This salad keeps well in the fridge for 4 days.