
Chopped Kale Salad with Edamame, Carrot and Avocado
Ingredients (16)
- 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
Directions
Learn how to make this recipe at Cookie and Kate