Name: Chopped Kale Salad with Edamame, Carrot and Avocado
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too); Fine salt; 1 cup chopped snow peas (slice off tough ends first); 1 large carrot, peeled and ribboned with a vegetable peeler; 1 small red bell pepper, deseeded and chopped; 1 heaping cup organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes); 1 avocado, pitted and sliced into small chunks; 1 large shallot, finely sliced; Handful of cilantro, chopped; Handful of Thai basil (or regular basil), chopped; ¼ cup olive oil; 2 tablespoons rice vinegar; 1 tablespoon finely grated ginger; 1 tablespoon low-sodium tamari (or other low-sodium soy sauce*); 2 teaspoons lime juice; 3 garlic cloves, pressed or minced

Chopped Kale Salad with Edamame, Carrot and Avocado

A colorful chopped kale salad bursting with Asian flavors, including ginger, cilantro, Thai basil and soy. This salad is vegan and gluten free, so it would make a great potluck dish. Recipe yields 4 medium salads.

20 min total 20 min prep 4 262 cal

Instructions

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1 Use a chef’s knife to remove the tough ribs from the kale, then discard them. Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl. Sprinkle the kale with a dash of sea salt and use your hands to massage the kale by scrunching up the leaves in your hands and releasing until the kale is a darker green and fragrant. Toss the remaining salad dressing ingredients with the kale.
2 To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and serve. Leftovers will keep well in the fridge for up to 3 days.