Tuscan White Bean Kale Salad

I found this recipe on Instagram posted by @foodiefromvt.

You know when you don't meal prep for lunch and you have to go to the grocery store on a late Monday morning after yoga class, your stomach is already growling and then, once you get home, you still have to prepare lunch, eat and then go back to the yoga studio?

Or is that just me? 😜

Anyways, as I was preparing this salad yesterday I was feeling a bit.. hangry. And my mind kept on telling me I was in a rush.

"Hurry up so you have time to relax!"

Meal prepping or cooking in general is not that fun when you feel like you're in a rush. But the fact of the matter was that I was not in a rush. I had a few hours before needing to leave the house again.

"I am allowed to take my time."

"This moment is my opportunity for meditation."

"Enjoy the process."

These are sentences I kept trying to repeat to myself as I was chopping kale, rinsing beans and adding ingredients to the food processor and watching as that rushed feeling kept trying to surface. Doing anything in this way - with a little more awareness - is meditation practice.

Being in this moment is yoga.

Once I was finished and took the first bite I was so pleased I took the time to make this salad - it was very delicious! (And I even forgot to add the avocado). It took me about 45 minutes or so from start to finish, probably a little bit more including clean up time. I had two bowls for lunch and still had enough for 4 more servings for lunch throughout the week. I think it'll keep about 3 days or so in the fridge.

So I wanted to share the recipe with you in case you were looking for some salad inspiration. (I edited it a teensy bit but you can find the original recipe on the instagram posted I shared above^^). If you make it let me know what you think!

Tuscan White Bean Kale Salad

Makes 4-6 servings

Salad
1 bunch of kale, de-stemmed and chopped
1 can artichokes, drained and chopped
1 can chickpeas/garbanzo beans, drained and rinsed
1 can white/great Northern beans, drained and rinsed
7 oz of sun dried tomatoes, chopped
1 avocado, sliced
1/2 cup grated Parmesan cheese

Lemon Walnut Gremolata Dressing
1 bunch fresh parsley
2 cloves garlic
1 lemon, juice and zest
1/2 cup olive oil
1/3 cup raw walnuts
1/2 tsp salt
1/4 tsp fresh black pepper

Make the dressing. In a food processor or blender, add the parsley, garlic, walnuts and lemon zest. Pulse until finely chopped. Add the lemon juice, olive oil, salt and pepper. Blend on high until combined to desired consistency. Add a little water to thin if needed.

Place the kale in a bowl with a squeeze of lemon juice. Massage until no longer firm.

Add in the remaining salad ingredients and fold in the dressing until combined.

Enjoy!