LUNCH

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

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INSTRUCTIONS