Chopped Kale Salad with Edamame, Carrot and Avocado

Ingredients

• 1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too)
• fine-grain sea salt
• 1 cup chopped snow peas (slice off tough ends first)
• 1 large carrot, peeled and ribboned with a vegetable peeler
• 1 small red bell pepper, deseeded and chopped
• 1 heaping cup organic 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 Thai basil (or regular 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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 17 of 18 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions

Ingredient	Portion assumed	kcal
Avocado	1 medium (150g)	240
Vegetable	1 tbsp (14g)	120
Edamame	1/2 cup (78g) shelled	120
Olive Oil	1 tbsp (14g)	119
Pea	1/2 cup (72g)	62
Bell Pepper	1 medium (119g)	31
Carrot	1 medium (61g)	25
Lime	juice of 1 lime (44ml)	11
Soy Sauce	1 tbsp (15ml)	9
Spinach	1 cup raw (30g)	7
Shallot	1 tbsp minced (10g)	7
Garlic	1 clove (3g)	4
Vinegar	1 tbsp (15ml) distilled	3
Ginger	1 tsp grated fresh (2g)	2
Cilantro	1 tbsp chopped fresh (1g)	1
Basil	5 leaves fresh (2.5g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.