Asian Chopped Kale Salad with Edamame, Carrot and Avocado Recipe

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Everett
Everett November 4, 2020
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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

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

  2. Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl.

  3. 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.

  4. Toss the remaining salad dressing ingredients with the kale.

  5. To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and serve.

Nutrition

  • Calories: 286.70kcal
  • Fat: 20.78g
  • Saturated Fat: 2.71g
  • Monounsaturated Fat: 13.56g
  • Polyunsaturated Fat: 2.25g
  • Carbohydrates: 21.25g
  • Fiber: 7.88g
  • Sugar: 8.41g
  • Protein: 7.12g
  • Sodium: 563.15mg
  • Calcium: 82.95mg
  • Potassium: 755.35mg
  • Iron: 2.58mg
  • Vitamin A: 371.64µg
  • Vitamin C: 81.58mg
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