White bean kale salad

This salad is super filling and refreshing. I love garlic and that's exactly what you get from this.

I forgot to take a picture of the before but that just shows that its a good salad haha.

Ingredients:

Salad:

• 3-4 full leaves of kale

• 1-2 full leaves of romaine lettuce

• 2-3 chunks of canned artichoke hearts

• 1 sliced avocado

• ½ a tomato

• 1 cup of white kidney beans

• Parmesan cheese

Dressing:

• ½ cup of olive oil

• ½ cup lemon juice (or use concentrate and mix with water)

• ½ a bunch of fresh parsley

• 3 gloves of garlic

• 1/3 cup of crushed walnuts

• ½ tbs salt

• ½ tbs black pepper

Instructions:

White kidney beans: Make sure that your beans are clean and well cooked before adding it to your salad. Beans are actually bad for the body if they aren't cooked beforehand. I typically use canned beans and rinse them off well. Then I boil mine for about 10 minutes.

Use a blender or a food processor and add all the ingredients to make the dressing. I like to pre-mince my garlic before I add it just to make sure it is mixed in well with the rest of the ingredients. Blend until its at the consistency that you prefer.

In a large bowl, slice the kale and lettuce into thin strips, dice up your tomato, avocado and artichoke hearts and add them all together. Once your beans are cool add them in as well. Then add the dressing and Parmesan cheese and mix!