Name: Asian Chopped Kale Salad with Edamame, Carrot and Avocado Recipe
Prep time: 20 min
Yield: 4
Ingredients: For Salad:; 1 cup kale; 1 tsp fine-grain salt; 1 cup snow peas; 1 cup Carrot; 1 cup bell pepper; 1 cup edamame; 1 cup avocado; 1 cup shallot; ½ cup cilantro; 1 cup Thai Basil; For Vinaigrette:; ¼ cup olive oil; 2 tbsp rice vinegar; 1 tbsp ginger; 1 tbsp tamari; 2 tsp lime juice; 2 tsp garlic

asian chopped kale salad with edamame, carrot and avocado recipe

How To Make Asian Chopped Kale Salad with Edamame, Carrot and Avocado

This chopped kale salad filled edamame, carrots, and avocado, will surely tantalize your tastebuds with its Asian-inspired Tamari-ginger dressing.

Preparation: 20 minutes

Cooking:

Total: 20 minutes

Serves:

Ingredients

For Salad:

1cupkale,chopped
1tspfine-grain salt
1cupsnow peas
1cupcarrot
1cupbell pepper,small
1cupedamame,organic
1cupavocado,chopped
1cupshallot
½cupcilantro
1cupThai basil

For Vinaigrette:

¼cupolive oil
2tbsprice vinegar
1tbspginger
1tbspTamari,(Japanese gluten-free soy sauce)
2tsplime juice
2tspgarlic

Instructions

Using a sharp knife, remove the hard parts of the kale and discard.
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.