Lemon Herb White Bean Kale Salad
Prep Time
- Prep | 5 minutes
- Cook | 20 minutes
- Ready in | 25 minutes
Utensils
- Baking Tray
- Large Mixing Bowl
Ingredients we send
- Kale
- Tinned White Beans
- Zucchini
- Broccoli
- Lemon
- Avocado
- Mixed Herbs
- Paprika
Ingredients you’ll need
- 2 tbsp of Olive Oil
- Salt & Pepper
- Dash Of Water
NUTRITION PER 1 SERVING
Calories 1430kj, Fat 18.2g, Proteins 14.4g, Carbs 22g,
ALLERGY INFO
Gluten Free |
Method
- Preheat oven to 200 degrees, roughly chop kale, cut broccoli into bite sized florets pieces, cut zucchini into coins, drain and wash white beans.
- Place broccoli, zucchini and white beans onto a baking tray, drizzle with oil, paprika, salt and pepper. Place into the oven for 12 minutes until all ingredients are slightly crispy.
- In a large mixing bowl, add mixed herbs, paprika, 2 tbsp of olive oil and lemon juice, and a dash of water, stir well. Add kale, using your hands message kale into the dressing, set aside.
- Once the veggies and beans are cooked, add into the kale, mix well.
- To serve divid evenly, place avocado on top. Enjoy.