Chopped Kale Salad with Edamame, Carrot and Avocado
A colorful chopped kale salad bursting with Asian flavors, including ginger, cilantro, basil, and soy. This salad is vegan and gluten-free, so it would make a great potluck dish.
1 bunch kale
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
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
Use a chef’s knife to remove the tough ribs from the kale, then discard them. Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl.
Sprinkle the kale with a dash of sea salt and use your hands to massage the kale by scrunching up the leaves in your hands and releasing until the kale is a darker green and fragrant.
Toss the remaining salad dressing ingredients with the kale.
To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and serve.