Kale, Edamame & Dried Cherry Salad

Kale is an excellent source of Vitamin K, Vitamin A, Vitamin C, fiber and carotenoids, and that's just to start. Research also shows that kale contains 45 different flavonoids with a variety of antioxidant and anti-inflammatory effects. This salad is a tasty way to fill up on this dark green superfood. 

Ingredients Amount
Kale (lacinato variety works best) 1 large bunch, about 6 cups
Edamame 1 cup
Dried cherries or cranberries 1/2 cup
Toasted sliced almonds 1 cup
Avocado 1
Dressing
Ingredients Amount
Fresh squeezed lemon juice 1 lemon
Tamari or soy sauce 2 Tbsp.
Sesame oil 2 Tbsp.
Olive oil 1 Tbsp.

Directions

Remove the stems from the kale and chop the leaves into bite-size pieces. Combine the dressing ingredients in a small bowl and mix well. Put the kale in a large bowl and add the dressing. Toss well. Add cooked but cooled edamame, dried cherries or cranberries, and toasted almond slices. Toss again. Cover tightly and refrigerate for 12-24 hours before eating. Top with avocado when ready to serve. For more protein, add grilled chicken or salmon.

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