Some salads feel like a supporting dish, and some feel like they can stand on their own. We can assure you that this one, loaded with beans, kale, avocado, and pepitas, is about as satisfying as they come. If you are not a fan of kale, try another sturdy green like romaine. 

• 1 bunch kale, preferably Tuscan kale
• Salt and freshly ground black pepper
  
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon agave nectar (or more to taste)
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
  
• 2 cups cooked Rancho Gordo white beans, such as Alubia Blanca or Marcella, drained
• 1/2 of a fennel bulb, thinly sliced (optional)
• 1 avocado, cubed
• 1/4 cup pepitas (roasted pumpkin seeds)

1. Wash and dry the kale, then remove and discard the stems. Chop the leaves or slice into thin ribbons, then place in a serving bowl. Add 1/2 teaspoon salt (or to taste) and use your hands to massage the salt into the kale. Set aside.
2. In a small bowl, combine the olive oil, lemon juice, agave nectar, mustard, and garlic; whisk until fully combined. Season to taste with salt and pepper. 
   
3. Add the beans and fennel, if using, to the bowl with the kale. Add about three-fourths of the vinaigrette and gently combine. Top with the avocado and pepitas, and drizzle with the remaining vinaigrette, if desired.