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.

Kale & Avocado Salad with Blueberries & Edamame Recipe

Kale & Avocado Salad with Blueberries & Edamame Recipe

Krysta
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.
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner, Salad, Vegetarian
Servings 4
Calories 368 kcal

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.

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