Chopped Kale Salad with Edamame, Carrot and Avocado

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Salad

1 bunch

Kale

preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too

1 pinch

Fine Sea Salt

1 cup

Snow Peas , chopped

1

Large Carrot , peeled

1

Small Red Bell Pepper , deseeded, chopped

1 cup

Edamame

1

Avocado , pitted, sliced

1

Large Shallot , finely sliced

1 bunch

Fresh Cilantro , chopped

1 bunch

Fresh Thai Basil , chopped

Tamari-Ginger Vinaigrette

1/4 cup

Olive Oil

2 Tbsp

Rice Vinegar

1 Tbsp

Fresh Ginger , grated

1 Tbsp

Low-Sodium Soy Sauce

1/3

Lime , juiced

2 tsp juice needed

3 cloves

Garlic , minced

Cooking Instructions

HIDE IMAGES

Step 1

Take the Carrot (1) and make ribbons with a vegetable peeler and set aside.

Step 2

Slice off ends of Snow Peas (1 cup) and set aside.

Step 3

VIEW FULL RECIPE