Stuff the greens with this butterbean lemon kale salad! The velvety butter beans bring a delightful richness to the salad, complemented by the vibrant flavor of candied almond crunch and the homemade balsamic dressing.
If you hadn’t had butter beans before… my dear friend, you’re missing out! Not only does it have a creamy texture and nutty flavor, it also makes the dish even more decadent, but it’s also very good for you! They belong to all my kale salad recipes because I got hooked. From my crunchy chicken kale caesar salad to kale pomegranate salad with pear, these lil beans make any salad even more exciting.
Top Tips for Fit Foodie Kitchen⤵️
When making candied almonds, be careful about them as they can burn quickly. A good way to test whether they are being done is to taste it – it should be crispy and a bit sweet.
Almonds can be replaced with any type of nut. Walnuts, pecans and even sunflower seeds will also be delicious in this salad. Note that we use large butter beans. However, if you can’t find them, feel free to use regular butter beans.
absolutely! Instead of honey from agave nectar or another natural sweetener, omit Parmesan cheese. You can also use a vegan-friendly alternative to Parmesan cheese.
This kale salad is best served immediately after assembly, but leftovers can be stored in a fridge airtight container for 1-2 days. Note that almonds may lose some of the crunch and cause slight wiltiness of the kale.
What’s the delicious taste of Butter Bean Lemon Kale Salad?
I always imagine a kale salad with a lovely glass of white wine and some crusty bread on the sides. That’s true for this salad too Make it a great accompaniment for grilled fish Or chicken for a more fulfilling meal.
Try my juicy oven grilled chicken breast (+ 6 flavor variations)! This way you can choose your favorite chicken flavor and pair it with this delicious butter bean lemon kale salad. I also love serving this salad on the side of the sweet potato fry of the air fryer. The sweet and delicious combination is invincible!
Add the butter beans to a microwave safe bowl. Toss the beans with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and 1/4 teaspoon of salt. Place the microwave at high for 90 seconds to set aside.
Add the kale to another large bowl and massage with 1/2 tablespoon of olive oil and 1/4 teaspoon of salt. Massage until the kale is soft, about 1-2 minutes.
Prepare candied almonds. Add the almonds to a small frying pan and heat over medium heat. Cook until they start to brown. Add honey and lemon zest to the almonds and throw them. Brown for another 30 seconds to 1 minute. Remove from heat and allow the almonds to cool on a plate.
Prepare the dressing. Add the balsamic vinegar, remaining olive oil and remaining lemon juice to a bowl and whisk to mix.
Add the beans, white onions and dressing to the kale and toss. Almond and Parmesan top.
Throw it straight away and serve it.
Almonds can be replaced with any type of nut. I used large butter beans, but if you can’t find them, feel free to use regular butter beans.
calorie: 339 kcal, carbohydrates: 39 g, protein: 17 g, fat: 15 g, fiber: 14 g, sugar: 8 g
Nutrition information is calculated automatically and should only be used as an approximation.
