LUNCH
Erewhon Inspired White Bean Kale Salad
SINGLE SERVING
One of those so-good-you-keep-making-it recipes
Imagine Erewhon’s white bean kale salad had a coveted, more fun & playful cousin. That’s this salad. Swap the sunflower seeds for toasted pine nuts and the pepitas for Jalapeño kettle chips. Non-LA residents, you’re especially welcome.
INGREDIENTS
– A couple handfuls of baby kale
□ ¼ cup of NOUR creamy lemon caper dressing
– 1-2 small to medium Persian cucumbers
– ¼ can of white beans
– ¼ Cup Pine Nuts
– Jalapeño kettle chips
INSTRUCTIONS
Quantity:
KEEP COOKING
