Chopped Kale Salad with Edamame, Carrot and Avocado

Ingredients

• Kale

  Raw

  4 cup, chopped or 268g

• Salt

  Table

  1 dash or 0.4g

• Peas

  Edible-podded, raw

  1 cup, chopped or 98g

• Carrots

  Raw

  1 large or 72g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Edamame

  Frozen, unprepared

  1 cup or 118g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Basil

  Fresh

  8 tbsp, chopped or 21g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Rice wine vinegar

  2 tbsp or 30g

• Ginger root

  Raw

  1 tbsp or 6g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Lime juice

  Raw

  2 tsp or 10g

• Garlic

  Raw

  2 cloves, minced or 6g

Directions

1. Defrost the edamame according to the package instructions.
2. Remove the tough ribs from the kale, then chop the leaves into small, bite-sized pieces.
3. Transfer the kale to a mixing bowl, sprinkle with a dash of salt, and massage the leaves with your hands until they are darker green and fragrant.
4. In a separate bowl, whisk together olive oil, rice wine vinegar, ginger, soy sauce, lime juice, and garlic until emulsified to make the vinaigrette.
5. Toss the vinaigrette with the kale and remaining salad ingredients, then serve.

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