INGREDIENTS
SALAD
• 1 bunch kale
• salt
• 1 cup chopped snow peas
• 1 large carrot, peeled and ribboned
• 1 small red bell pepper, chopped and deseeded
• 1 cup of edamame
• 1 avocado sliced into chunks
• 1 shallot, finely sliced
• handful cilantro, chopped
• handful of basil chopped
TAMARI-GINGER VINAIGRETTE
• ¼ cup olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon finely grated ginger
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons lime juice
• 3 garlic cloves, pressed/minced
DIRECTIONS
1. Remove the tough ribs from the kale and discard. Chop kale leaves into small bite-sized pieces and transfer to a large bowl. Sprinkle the kale with a dash of sea salt and use your hands to massage the kale by scrunching the leaves until kale is fragrant. Toss the remaining salad dressing ingredients with kale.
2. To make the vinaigrette, whisk all the ingredients together until combined. Toss the salad with dressing and serve.
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