Kale & Avocado Salad with Blueberries & Edamame

4 Ratings
  • 5 3
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

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.
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