Bursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese.
Kale & Avocado Salad with Blueberries & Edamame Recipe
Bursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese.
Ingredients
- 6 cups stemmed and coarsely chopped curly kale
- 1 avocado diced
- 1 cup blueberries
- 1 cup halved yellow cherry tomatoes
- 1 cup cooked shelled edamame
- ¼ cup sliced almonds toasted
- ½ cup crumbled goat cheese (2 ounces)
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon minced chives
- 1 ½ teaspoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
Instructions
- Place kale in a large bowl and, using your hands, massage to soften the leaves. Add avocado, blueberries, tomatoes, edamame, almonds, and goat cheese.
- Combine oil, lemon juice, chives, honey, mustard, and salt in a small bowl or in a jar with a tight-fitting lid. Whisk or shake well.
- Drizzle the vinaigrette over the salad and toss to combine.
Notes
To make ahead: Wash, stem, and chop kale, cook edamame, toast almonds, and make vinaigrette (Step 2) up to 1 day ahead and refrigerate.
Tip: To toast sliced (or chopped) nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
