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. Yields 2 enormous salads or 4 medium.
Ingredients
1bunch
Kalepreferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too
1pinch
Fine Sea Salt
1cup
Snow Peas, chopped
1
LargeCarrot, peeled
1
SmallRed Bell Pepper, deseeded, chopped
1cup
Edamame
1
Avocado, pitted, sliced
1
LargeShallot, finely sliced
1bunch
Fresh Cilantro, chopped
1bunch
Fresh Thai Basil, chopped
4Tbsp
Olive Oil
2Tbsp
Rice Vinegar
1Tbsp
Fresh Ginger, grated
1Tbsp
Low-Sodium Soy Sauce
1/3
Lime, juiced2 tsp juice needed
3cloves
Garlic, minced
Nutrition Per Serving
Calories
165
Fat
14.7 g
Protein
4.1 g
Carbs
5.0 g
Cooking Instructions
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.