Erewhon-Inspired Kale White Bean Salad
Recipe Intro From katie.melodie

Erewhon Market is one of the greatest surprises about Los Angeles - it’s essentially a grocery store for the 1 percent. Almost everything is $20 minimum, so shopping there is a splurge but it’s a splurge often worth it. Everything feels hand-picked, grown with care, and downright bougie. It’s a great place for a healthy lil pick me up - whether it’s a delicious smoothie or this kale salad. I love this salad. Popularized by Emma Chamberlain, it’s crunchy, it’s nutritious, delicious, and just something you can eat a huge bowl of, and feel amazing. This recipe is a deconstructed version of that salad and a much more affordable way to make it at home.


Prep time 20mins
Serves or Makes: 4 servings



  • 2/ 3 cup olive oil
  • 1/ 2 cup lemon juice
  • 2 tablespoons apple cider vinegar
  • 1/ 2 cup dijon mustard
  • 1/ 4 cup pure maple syrup
  • Kosher salt and pepper, to taste


  • 2 bunches curly kale
  • 2 ripe avocados
  • 1 can white beans, such as cannellini or great northern beans
  • Olive oil, for drizzling
  • 1/ 4 cup hemp seeds
  • 1/ 2 cup sunflower seeds
  • 1/ 4 pepitas
  • Kosher salt and pepper, to taste


  • Step 1

    Whisk together the dressing ingredients in a bowl. [Taste; I found myself adding a little more maple syrup because I wanted the extra sweetness.] Season to taste and set aside.

  • Step 2

    Rinse and dry the kale. Chop or tear the kale into bite sized pieces and place it into a large bowl. Discard any tough stems. Drizzle with olive oil and massage for 1-2 minutes just to tenderize the kale.

  • Step 3

    Cube one of the avocados. Rinse and drain the beans. Add both to the kale, along with the hemp seeds, sunflower seeds, and pepitas. Drizzle with about half of the dressing and toss until everything is well coated, adding in more dressing if you need.

  • Step 4

    Cube the second avocado and top the salad with it to make it pretty. Sprinkle with extra hemp seeds, sunflower seeds, and pepitas if desired. Add a few twists of black pepper on top and serve with the extra dressing on the side.