Kale & Avocado Salad with Blueberries & Edamame

Bursting with nutrient-rich produce, this California-inspired salad is a delicious and complete meal, offering high quality plant-based protein, healthy fat and antioxidant rich fruits and vegetables. Sweet blueberries complement salty goat cheese while sliced almonds provide a wonderful crunch to the salad. Edamame are immature soy beans. They offer tremendous health benefits. They are low glycemic, help reduce risk for breast cancer, and reduce cholesterol. They are an excellent source of protein as well as many vitamins and minerals, including folate, magnesium, and vitamin K. Kale, tomatoes, and blueberries are all rich in antioxidants, making them some of the healthiest produce around. Avocados are surprisingly high in fiber and an excellent source of healthy monounsaturated fat.

Makes: 4 servings (8 cups)
Time to cook: 20 minutes

Ingredients

6 cups stemmed and coarsely chopped curly kale

1 avocado, diced

1 cup blueberries

1 cup halved yellow cherry tomatoes

1 cup cooked shelled edamame

¼ cup sliced almonds, toasted (see Tip)

½ cup crumbled goat cheese (2 ounces)

¼ cup olive oil + 1 teaspoon to massage kale

3 tablespoons lemon juice

1 tablespoon minced chives

1½ teaspoons honey

1 teaspoon Dijon mustard

1 teaspoon salt

Cooking Instructions

1. Place kale in a large bowl with a teaspoon of olive oil and, using your hands, massage to soften the leaves. Add avocado, blueberries, tomatoes, edamame, almonds, and goat cheese.

2. 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.

3. Drizzle the vinaigrette over the salad and toss to combine.

Nutrition per serving
368 calories; 29 grams fat; 5 grams saturated fat; 16 grams monounsaturated fat; 8 grams polyunsaturated fat; 21 grams carbohydrates; 8 grams dietary fiber; 17 grams sugars; 10 grams protein; 674 milligrams sodium; 692 milligrams potassium

Recipe by Lauren Grant, Eatingwell.com

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