Chopped Kale Salad with Edamame, Carrot and Avocado

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Strip the kale leaves from the tough stems, then tear or chop the leaves into bite-sized pieces. Put them in a large bowl and sprinkle with a pinch of fine sea salt. Massage the salt into the leaves for 1 to 2 minutes until they soften and darken.

2. Slice off the tough ends of the snow peas and chop them. Peel the carrot and shave it into ribbons with a vegetable peeler. Deseed and chop the red bell pepper.

3. If using frozen edamame, drop it into a pot of boiling water for 3 to 4 minutes, then drain and cool. If using fresh edamame, boil it in a pot of boiling water until tender, about 3 to 4 minutes, then drain and cool.

4. Finely slice the shallot and place it in a small bowl of cold water for about 5 minutes to mellow its bite. Drain well before using.

5. Make the dressing: in a small jar or bowl, whisk together the olive oil, rice vinegar, grated ginger, tamari, lime juice and pressed or minced garlic until combined.

6. Add the snow peas, carrot ribbons, bell pepper, edamame and drained shallot to the kale. Pour over about half the dressing and toss well to coat.

7. Chop the cilantro and Thai basil. Gently fold them into the salad along with the cubed avocado, taking care not to mash it.

8. Add the remaining dressing to taste, toss gently once more, and serve right away while the avocado is fresh.