Take the Carrot (1) and make ribbons with a vegetable peeler and set aside.
Slice off ends of Snow Peas (1 cup) and set aside.
Use a chef’s knife to remove the tough ribs from the Kale (1 bunch) 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 (1 pinch), 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, carrot ribbons, Red Bell Pepper (1), Edamame (1 cup), Avocado (1), Shallot (1), Fresh Cilantro (1 bunch), and Fresh Thai Basil (1 bunch) in the bowl.
To make the vinaigrette, whisk together Olive Oil (1/4 cup), Rice Vinegar (2 tablespoon), Fresh Ginger (1 tablespoon), Low-Sodium Soy Sauce (1 tablespoon), Lime Juice (2 teaspoon), and Garlic (3 clove) until emulsified.
Toss the dressing together with the salad ingredients and serve.