Before my first trip to Erewhon, the internet famous LA grocery store, I obviously googled “what are the most popular items at Erewhon?” The answers ranged from the viral buffalo cauliflower to the Strawberry Probiotic Smoothie, but one that kept showing up on every list surprised me: Erewhon’s Kale and White Bean Salad. Sounded basic enough, but I tried it anyway and—let’s just say I was hooked.

This salad is so much more than the sum of its parts. Crunchy massaged kale combined with creamy avocado, crunchy seeds, protein-packed white beans all get tossed in a sweet lemony dressing that lightly coats every leaf. Addictive! Not to mention the fact that it’s incredibly nutrient-dense and fits every dietary restriction: vegan, gluten free, refined sugar free, and nut free. The price point of Erewhon’s salad is the only thing that’s not anywhere close to “free,” which is why I was determined to copycat my own version of this salad at home for a fraction of the cost.

The mix of creamy and crunchy ingredients here provide the perfect balance of flavors and textures. Plus, it’s packed with nutrients to keep you fueled throughout the day. Kale is loaded with fiber, vitamins, and antioxidants, while white beans add a good amount of plant-based protein and fiber. Hemp, sunflower, and pumpkin seeds boost the healthy fats, and avocado adds that creamy goodness we all crave in a salad.

The best part? The dressing. With lemon, garlic, honey, and dijon, it’s tangy, slightly sweet, and brings everything together in the most delicious way.

• kale
• white beans
• hemp seeds
• sunflower seeds (I like the sprouted ones from Thrive Market)
• pumpkin seeds (also love sprouted from Thrive)
• avocado

For the dressing:

• olive oil or avocado oil
• lemon
• honey
• dijon mustard
• garlic
• salt & pepper

1. Massage the Kale: Start by removing the tough stems from your kale and tearing the leaves into bite-sized pieces. Add them to a large bowl with a pinch of salt and massage the leaves with your hands for about 2-3 minutes. This step softens the kale and makes it easier to digest. You’ll know it’s ready when it starts to feel tender and reduces in size.
2. Add the Goods: Once your kale is nice and soft, toss in the white beans, hemp seeds, sunflower seeds, pumpkin seeds, and chopped avocado. The combination of the crunchy seeds and creamy avocado is chef’s kiss perfection.
3. Whisk the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, dijon mustard, and minced garlic. Season with salt and pepper to taste.
4. Toss it All Together: Pour the dressing over the kale mixture and give it a good toss to make sure everything is evenly coated. If you want, sprinkle a little extra hemp or pumpkin seeds on top for added crunch.

• Make It Ahead: This salad is perfect for meal prep because it holds up so well in the fridge. The kale and beans soak up the dressing without getting soggy, making it a great option to make in advance. If you’re prepping it for the week, I recommend leaving out the avocado and adding it right before serving to keep it fresh.
• Nutritional Boost: This salad is packed with fiber, plant-based protein, and healthy fats. Hemp seeds are a great source of omega-3 fatty acids, which support heart health and brain function. White beans are not only rich in protein, but they also help regulate blood sugar, making this salad as nutritious as it is delicious.
• Customize It: Want to add some extra protein? Grilled chicken, tofu, or a poached egg on top would be amazing. You could also sprinkle some feta or goat cheese for extra creaminess. And if you like a bit more crunch, add some toasted walnuts or almonds.

Kale is a sturdy green, which means this salad will last 3-4 days in the fridge without wilting. Just store it in an airtight container, and like I mentioned, add the avocado right before serving to keep it from browning. It’s the perfect make-ahead lunch or side dish for a busy week.

This copycat Erewhon Kale White Bean Salad is going to become your new go-to. Whether you’re making it for a quick lunch, a side for dinner, or meal prepping for the week, it’s one of those salads that checks all the boxes: easy, healthy, and insanely good. Let me know if you try it, and tag me if you share it on Instagram! I’d love to see your version of this viral fave.

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