Chopped Kale Salad With Edamame, Carrot And Avocado
This vibrant kale salad is a delightful mix of flavors and textures. Crisp snow peas, tender edamame, and creamy avocado combine with colorful bell peppers and carrot ribbons, creating a visual feast. Tossed in a zesty vinaigrette with a hint of ginger and garlic, this salad is sure to impress with its fresh and light taste.
— Constant Cookbook
Ingredients
- 1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too)
- fine-grain sea 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 cilantro, chopped
- handful Thai basil (or regular basil), chopped
- 1/4 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
Instructions
- 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.
- To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and serve.
Prep Time
PT20M
Yield
4
Nutrition
- Calories: 262 calories
- Sugar Content: 3.9 g
- Sodium Content: 340.8 mg
- Fat Content: 21.6 g
- Saturated Fat Content: 3 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 13.7 g
- Fiber Content: 6.4 g
- Protein Content: 7.5 g
- Cholesterol Content: 0 mg
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