Kale & Avocado Salad With Blueberries & Edamame Recipe

Cooking Directions

• STEP 1.Start by washing and drying the kale leaves. Remove the tough stems and chop the leaves into bite-sized pieces.
• STEP 2.In a large bowl, combine the kale, avocado, blueberries, and edamame.
• STEP 3.In a separate small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the salad and toss to coat evenly.
• STEP 5.Serve the salad immediately, or refrigerate for up to 2 hours before serving.
• STEP 6.Garnish with additional blueberries and edamame, if desired.
• STEP 7.Enjoy this refreshing and nutritious Kale & Avocado Salad with Blueberries & Edamame!

Cooking Tips

• Massage the kale leaves with a little olive oil before adding the other ingredients. This will help to soften the leaves and make them more tender.
• Feel free to add other toppings to the salad, such as sliced almonds or crumbled feta cheese, for added flavor and texture.
• If you prefer a sweeter dressing, you can add a touch more honey to the vinaigrette.
• This salad is best served immediately after tossing with the vinaigrette, as the kale can become wilted if left to sit for too long.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve, simply remove from the refrigerator and let it come to room temperature for a few minutes before enjoying.
• This salad is great on its own as a light lunch or as a side dish with grilled chicken or fish.