Go Back
–+ servings
Kale Cannellini Salad in a plate

Kale Cannellini Salad with Arugula Mint Pesto

This dish is nutritious thanks to the beans, and creamy and zesty thanks to the pesto.Kale Cannellini Salad with Arugula Mint Pesto is a modern and vegan take on one of the most traditional Italian salads.
Print Recipe Pin Recipe
Prep Time: 25 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: Cannellini, Kale, Vegan Pesto, White beans
Difficulty: Beginner
Servings: 2
Calories: 263kcal

Ingredients

  • 2 cups kale
  • ½ cup red onion sliced thinly
  • 1 cup tomatoes cherry, halved
  • 1½ cup cannellini beans canned
  • 2 serving arugula mint pesto

Instructions

  • Start by removing the hard stalk from the kale, cut it in small pieces and add it to a bowl. Proceed by massaging it until it gets softer.
  • Add the cannellini.
  • Add the onion.
  • Add the tomatoes.
  • Drizzle with the rocket mint pesto. Toss and serve it.

Nutrition

Calories: 263kcal | Carbohydrates: 35g | Protein: 12g | Fat: 11g | Sodium: 350mg | Potassium: 622mg | Fiber: 9g | Sugar: 5g | Vitamin A: 7397IU | Vitamin C: 95mg | Calcium: 214mg | Iron: 5mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!