Chopped Kale Salad with Edamame, Carrot and Avocado
A colorful chopped kale salad bursting with Asian flavors, including ginger, cilantro, Thai basil and soy. This salad is vegan and gluten free.
1 bunch Kale
1 pinch Fine Sea Salt
1 cup Snow Peas
1 in Carrot
1 in Red Bell Pepper
1 cup Organic Edamame
1 in Avocado
1 in Shallot
1 bunch Fresh Cilantro
1 bunch Fresh Thai Basil
1/4 cup Olive Oil
2 Tbsp Rice Vinegar
1 Tbsp Ginger
1 Tbsp Low-Sodium Soy Sauce
2 tsp Lime Juice
3 clove Garlic
Mince or press the Garlic and finely grate the Ginger. Chop the Fresh Thai Basil and the Fresh Cilantro. Finely slice the Shallot and chop the Snow Peas.
Cut out the core of the Avocado and slice into small chunks.
De-seed and chop the Red Bell Pepper.
Peel the Carrot and ribbon with a vegetable peeler.
Use a chef's knife to remove the tough ribs from the Kale, then discard them. Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl.
Sprinkle the kale with Fine Sea Salt, and use your hands to massage the kale by scrunching up the leaves in your hands and releasing until the kale is dark green and fragrant.
Add snow peas (1 cup), carrot ribbons, chopped red bell pepper, Organic Edamame, avocado chunks, sliced shallot, cilantro and basil in the bowl.
To make the vinaigrette, whisk together Olive Oil, Rice Vinegar, finely grated ginger, Low-Sodium Soy Sauce, Lime Juice and minced garlic until emulsified.
Toss the dressing together with the salad ingredients and serve.