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.

Lauren Grant
Source: Diabetic Living Magazine, Summer 2020
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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.

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  • 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; protein 10g 20% DV; carbohydrates 21g 7% DV; exchange other carbs 1.5; dietary fiber 8g 32% DV; sugars 9g; fat 29g 45% DV; saturated fat 5g 25% DV; cholesterol 10mg 3% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium 692mg 19% DV; sodium 674mg 27% DV; thiamin -1mg -100% DV.