Kale & White Bean Caesar Salad

Salad:

• 3-4 stalks kale, chopped

• 1/2 15oz can white beans, drained & rinsed

• Handful shredded carrots

• 1/4 avocado, sliced

• Drizzle of avocado oil

• Red pepper flakes (optional)

Dressing:

• 1 medium lemon

• 4 garlic cloves

• 1 tablespoon olive oil

• 1/2 teaspoon dijion mustard

• 1/4 teaspoon garlic powder

• Ground black pepper

• Himalayan pint salt

• 1 tablespoon filtered water (optional)

Preheat oven to 350 degrees & bake white beans on a lined cookie sheet, drizzled with avocado oil, dash of salt & red pepper flakes for 10-12 minutes or until cooked through and a little bit crispy.

In a bowl, massage kale with a little bit of lemon and then add in shredded carrots and avocado.

In a small blender, combine garlic cloves, garlic powder, Dijon, lemon, olive oil, salt, pepper & 1 tablespoon of filtered water (optional). Blend through.

Mix dressing with salad mixture and white beans & feel free to top with hemp hearts for a little extra love.

Enjoy!