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.
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
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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: 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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