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. Source: Diabetic Living Magazine, Summer 2020

Lauren Grant
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place kale in a large bowl and, using your hands, massage to soften the leaves. Add avocado, blueberries, tomatoes, edamame, almonds, and goat cheese.

    Advertisement
  • 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.

Tips

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.

Nutrition Facts

368 calories; 29 g total fat; 5 g saturated fat; 10 mg cholesterol; 674 mg sodium. 692 mg potassium; 21 g carbohydrates; 8 g fiber; 9 g sugar; 10 g protein;