Ingredients

Salad

• 1 bunch kale

• Sea salt

• 1 cucumber, sliced

• 1 large carrot, peeled and ribboned with a vegetable peeler

• 1 small red bell pepper, deseeded and chopped

• 1 heaping cup edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes)

• 1 avocado, pitted and sliced into small chunks

• 1 large shallot, finely sliced

• Handful cilantro, chopped

• Handful basil, chopped

Tamari-Ginger Vinaigrette

• 1/4 cup olive oil

• 2 tablespoons rice vinegar

• 1 tablespoon finely grated ginger

• 1 tablespoon low-sodium tamari (or other low-sodium soy sauce*)

• 2 teaspoons lime juice

• 3 garlic cloves, pressed or minced