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.
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
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Using a sharp knife, remove the hard parts of the kale and discard.
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Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl.
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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.
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Toss the remaining salad dressing ingredients with the kale.
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To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and serve.
Nutrition
- Calories:Â 286.70kcal
- Fat:Â 20.78g
- Saturated Fat:Â 2.71g
- Monounsaturated Fat:Â 13.56g
- Polyunsaturated Fat:Â 2.25g
- Carbohydrates:Â 21.25g
- Fiber:Â 7.88g
- Sugar:Â 8.41g
- Protein:Â 7.12g
- Sodium:Â 563.15mg
- Calcium:Â 82.95mg
- Potassium:Â 755.35mg
- Iron:Â 2.58mg
- Vitamin A: 371.64µg
- Vitamin C:Â 81.58mg
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