Get your filling of greens with this Butter Bean Lemon Kale Salad! Velvety butter beans bring a delightful richness to the salad, complemented by the crunch of candied almonds and the vibrant flavors of a homemade balsamic dressing.
If you haven’t had butter beans before… my dear friend, you’re missing out! Not only do they have a creamy texture and nutty flavor that’ll make any dish more decadent, but they are also SO good for you! Now that I’m hooked, they belong on all my kale salad recipes. From my Crispy Chicken Kale Caesar Salad to my Kale Pomegranate Salad with Pears, these lil’ beans will make any salad more exciting.
top tip from the fit foodie kitchen ⤵️
When making the candied almonds, make sure to keep a close eye on them as they can burn quickly. A good way to test if they are done is by tasting one — it should be crunchy and slightly sweet.
Almonds can be substituted with any type of nut. Walnuts, pecans or even sunflower seeds would be delicious in this salad. Note that we used large butterbeans, but if you can’t find them, feel free to use regular butterbeans.
Absolutely! Substitute the honey for agave nectar or another natural sweetener and omit the parmesan cheese. You can also use a vegan-friendly alternative to parmesan cheese if you’ve got it!
This kale salad is best served immediately after assembling, but you can store any leftovers in an airtight container in the fridge for 1-2 days. Just be aware that the almonds may lose some of their crunch and the kale may become slightly wilted.
What Tastes Good w/ Butter Bean Lemon Kale Salad?
I always imagine kale salad with a nice glass of white wine and some crusty bread on the side. This salad would also be a great accompaniment to grilled fish or chicken for a more filling meal.
Try my Juicy Oven Baked Chicken Breast (+ 6 Flavor Variations)! This way, you can pick your favorite chicken flavor to pair with this delicious butter bean lemon kale salad. I also love serving this salad with a side of Air Fryer Sweet Potato Fries. The sweet and savory combination is unbeatable!
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Add the butter beans to a microwave-safe bowl. Toss the beans with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and ¼ teaspoon of salt. Microwave on high for 90 seconds and set aside.
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Add the kale to a separate large bowl and massage with ½ tablespoon of olive oil and ¼ teaspoon of salt. Massage the kale until it is soft, about 1-2 minutes.
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Prepare the candied almonds. Add the almonds to a small skillet and heat over medium heat. Cook until they begin to brown. Add the honey and lemon zest to the almonds and toss. Brown for another 30 seconds to 1 minute. Remove from heat and let the almonds cool on a plate.
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Prepare the dressing. Add the balsamic vinegar, remaining olive oil, and remaining lemon juice to a bowl and whisk to combine.
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Add the beans, white onion, and dressing to the kale and toss. Top with almonds and parmesan.
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Toss and serve immediately.
- Almonds can be substituted with any type of nut.
- We used large butter beans, but if you can’t find them, feel free to use regular butter beans.
Calories: 339 kcal, Carbohydrates: 39 g, Protein: 17 g, Fat: 15 g, Fiber: 14 g, Sugar: 8 g
Nutrition information is automatically calculated, so should only be used as an approximation.