Chopped Kale Salad with Edamame, Carrot and Avocado

Name: Chopped Kale Salad with Edamame, Carrot and Avocado
Prep time: 20 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too); fine-grain sea salt; 1 cup chopped snow peas (slice off tough ends first); 1 large carrot, peeled and ribboned with a vegetable peeler; 1 small red bell pepper, deseeded and chopped; 1 heaping cup organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes); 1 avocado, pitted and sliced into small chunks; 1 large shallot, finely sliced; handful cilantro, chopped; handful Thai basil (or regular basil), chopped; 1/4 cup olive oil; 2 tablespoons rice vinegar; 1 tablespoon finely grated ginger; 1 tablespoon low-sodium tamari (or other low-sodium soy sauce*); 2 teaspoons lime juice; 3 garlic cloves, pressed or minced

Instructions

Prep:20min

A colorful chopped kale salad bursting with Asian flavors, including ginger, cilantro, Thai basil and soy. This salad is vegan and gluten free, so it would make a great potluck dish.

Updated at: Fri, 18 Oct 2024 06:42:28 GMT