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By cookieandkate.com
Chopped Kale Salad with Edamame, Carrot and Avocado
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
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
4
Low
Nutrition per serving
Calories261.7 kcal (13%)
Total Fat21 g (30%)
Carbs12.4 g (5%)
Sugars4.4 g (5%)
Protein7.9 g (16%)
Sodium382.2 mg (19%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 bunchkale
preferably lacinato, Tuscan/dinosaur kale but regular curly kale works, too
fine-grain sea salt
1 cupsnow peas
chopped, slice off tough ends first
1carrot
large, peeled and ribboned with a vegetable peeler
1red bell pepper
small, deseeded and chopped
1 heaping cupedamame
organic, if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes
1avocado
pitted and sliced into small chunks
1shallot
large, finely sliced
cilantro
chopped
Thai basil
or regular basil, chopped
¼ cupolive oil
2 tablespoonsrice vinegar
1 tablespoonginger
finely grated
1 tablespoonlow-sodium tamari
or other low-sodium soy sauce
2 teaspoonslime juice
3garlic cloves
pressed or minced
Instructions
View on cookieandkate.com
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Notes
2 liked
1 disliked
Delicious
Easy
Fresh
Go-to
Makes leftovers
