Instructions

• Make the dressing: In a small jar add 1/4 cup olive oil, juice of 1 lemon (about 2 to 3 tablespoons), 1 teaspoon grade A maple syrup, 1 teaspoon Dijon mustard, 1 clove garlic (crushed or finely minced), 1/2 teaspoon kosher salt, and black pepper to taste. Seal the jar and shake vigorously for 20–30 seconds, until the mixture is emulsified. Set the jar aside.
• Prepare the kale: Remove stems from 1 bunch lacinato or curly kale and roughly chop the leaves. Put the chopped kale in a large bowl.
• Dress and massage the kale: Pour about 3/4 of the dressing from the jar over the kale (leave the remaining dressing in the jar). Using clean hands, massage the dressing into the kale for 45–60 seconds, until the kale is tender and reduced in volume.
• Prep the remaining ingredients: Drain and rinse 1 (15.5-ounce) can cannellini beans. Thinly slice either 2 small seedless cucumbers or 1/2 Persian cucumber. Roughly chop 1 (14-ounce) jar of quartered artichoke hearts. Remove the pit and dice 1 avocado. Chop 1/2 bunch flat-leaf parsley. Measure 1/4 cup hemp hearts, 1/4 cup toasted pumpkin seeds, and 1/4 cup toasted sunflower seeds.
• Combine the salad: Add the beans, sliced cucumber, chopped artichoke hearts, diced avocado, chopped parsley, hemp hearts, pumpkin seeds, and sunflower seeds to the bowl with the massaged kale.
• Finish and toss: Pour the remaining dressing from the jar over the salad. Use salad tongs or two large spoons to toss everything gently but thoroughly until evenly coated. Add additional black pepper to taste if desired.
• Serve and store: Serve immediately, or store leftovers in an airtight container in the refrigerator for up to 5 days.