Bursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese.
By Lauren Grant | Updated on September 19, 2023
Tested by EatingWell Test Kitchen
Prep Time: 20 mins
Total Time: 20 mins
Servings: 4
Yield: 8 cups
Nutrition Prole:
Diabetes-Appropriate Healthy Pregnancy Vegetarian Egg-Free Gluten-Free
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
1⁄4 cup sliced almonds, toasted (see Tip)
1⁄2 cup crumbled goat cheese (2 ounces)
1⁄4 cup olive oil
3 tablespoons lemon juice
1 tablespoon minced chives
1 1⁄2 teaspoons honey
1 teaspoon Dijon mustard
1 teaspoon salt
Directions:
Step 1
Place kale in a large bowl and, using your hands, massage to soften the leaves. Add avocado, blueberries, tomatoes, edamame, almonds, and goat cheese.
Step 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.
Step 3
Drizzle the vinaigrette over the salad and toss to combine.
Tips:
To make ahead: Wash, stem, and chop kale, cook edamame, toast almonds, and make vinaigrette (Step 2) up to 1 day ahead and refrigerate.
Tip: To toast sliced (or chopped) nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Originally appeared: Diabetic Living Magazine, Summer 2020
Nutrition Facts:
Per serving: Serving Size 2 cups 368 calories; total fat 29g ; saturated fat 5g ; cholesterol 10mg ; sodium 674mg ; total carbohydrate 21g; dietary fiber 8g; total sugars 9g; protein 10g; potassium 692mg
See original recipe on EatingWell: https://www.eatingwell.com/recipe/280172/kale-avocado-salad-with-blueberries-edamame/
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