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Chopped Kale Salad with Edamame, Carrot and Avocado
COOKIE AND KATE16Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too)
- fine grain sea salt
- 1 cup snow peas (chopped, slice off tough ends first)
- 1 large carrot (peeled and ribboned with a vegetable peeler)
- 1 red bell pepper (small, deseeded and chopped)
- 1 cup edamame (organic, 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 shallot (large, finely sliced)
- 1 handful cilantro (chopped)
- 1 handful Thai basil (or regular basil, chopped)
- 1/4 cup olive oil
- 2 Tbsp. rice vinegar
- 1 Tbsp. ginger (finely grated)
- 1 Tbsp. low sodium tamari (or other low-sodium soy sauce*)
- 2 tsp. lime juice
- 3 garlic cloves (pressed or minced)
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