Erewhon’s Famous Kale and White Bean Salad

Rinse the kale and spin it dry or pat very dry in a colander. In the colander, add ½ tsp salt to the kale and massage it for 10 seconds. Set aside. In a large serving bowl, whisk together dressing ingredients (lemon, Dijon mustard, maple syrup, Kosher salt, freshly cracked pepper, Extra-virgin olive oil) so they are smooth and incorporated. If you like a lot of mustard, use two teaspoons, but 1 teaspoon is how Erewhon does it. Add the massaged kale, then beans, avocado, pumpkin seeds and hemp seeds. Toss again to incorporate. Note: if you are making ahead of time, add the avocado and seeds right before serving so the avocado stays green and the seeds stay crunchy. Enjoy!