Chopped Kale Salad With Edamame, Carrot And Avocado

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Cookie and Kate
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

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