Kale & Avocado Salad with Blueberries & Edamame
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
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Recipe Summary
Ingredients
Directions
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
Serving Size: 2 cups
Per Serving:
368 calories; protein 10g; carbohydrates 21g; dietary fiber 8g; sugars 9g; fat 29g; saturated fat 5g; cholesterol 10mg; potassium 692mg; sodium 674mg.
