Name: Massaged kale and butter bean salad with toasted walnuts and minted vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Dressing; 1 clove garlic, thinly sliced; 1/3 cup extra virgin olive oil; 1/4 cup balsamic vinegar; large handful fresh mint, finely chopped; 1 teaspoon flaky sea salt; 1/2 teaspoon freshly ground pepper; Salad; 2 large bunches kale, stems removed, sliced finely; 1 1/2 cup canned butter beans, drained and rinsed; To serve; 1 cup toasted walnuts (see note below)

Ingredients

Dressing

1 clove garlic, thinly sliced

1/3 cup extra virgin olive oil

1/4 cup balsamic vinegar

large handful fresh mint, finely chopped

1 teaspoon flaky sea salt

1/2 teaspoon freshly ground pepper

Salad

2 large bunches kale, stems removed, sliced finely

1 1/2 cup canned butter beans, drained and rinsed

To serve

1 cup toasted walnuts (see note below)

Method

Dressing

1.In a small bowl, add the dressing ingredients. Stir until well combined.

Salad

2.Put kale in a large serving bowl. Pour in dressing and massage into kale with your hands until leaves have softened.

3.Add the butter beans then toss well.

To serve

4.Sprinkle with walnuts and serve.

To toast walnuts, spread in shall tin and cook at 180°C until they smell toasted – about 10 minutes.
Note

Women's Weekly Food

Ingredients

Method

Dressing

Salad

To serve

Related stories

Kale, lemon & garlic purée with pasta

Warm Beetroot and Quinoa Salad

Native ad body.