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


Recipe Summary

20 mins
20 mins


Ingredient Checklist


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.

  • 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.


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; carbohydrates 21g; dietary fiber 8g; sugars 9g; fat 29g; saturated fat 5g; cholesterol 10mg; potassium 692mg; sodium 674mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious combination of my favorite vegetables, and the dressing was fantastic. Would be great with strawberries in lieu of the blueberries which goes well with the goat cheese. Tastes great on day 2 as well so you can have lunch for several days. Read More
Rating: 5 stars
This was absolutely delicious... a taste and texture explosion in my mouth. The dressing is the perfect complement and oh so important. Don't cheat and use bottled. I did add some spinach and romaine to mine since I didn't have enough kale. Read More