Chopped Kale Salad with Edamame, Carrot, and Avocado

A colorful chopped kale salad bursting with Asian flavors, including ginger, cilantro, Thai basil and soy. This salad is vegan and gluten free, so it would make a great potluck dish.

Ingredients for Salad:

1 bunch lacinato kale
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

Tamari-Ginger Vinaigrette:
1/4 cup olive oil
2 tablespoons rice vinegar
1 tablespoon finely grated ginger
1 tablespoon tamari (or other soy sauce)
2 teaspoons lime juice
3 garlic cloves, pressed or minced

Instructions

1.Use a chef's knife to remove the tough ribs from the kale, then discard them. Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl. Sprinkle the kale with a dash of sea salt and use your hands to massage the kale by scrunching up the leaves in your hands and releasing until the kale is a darker green and fragrant. Toss the remaining salad dressing ingredients with the kale.

2.To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and serve.

Notes:

*Yields 2 enormous salads or 4 medium.
*Leftovers will keep well in the fridge for a day or two.
*Tamari is a gluten-free Japanese soy sauce that has a flavor I love and is readily available at stores. If you want your salad to be gluten-free, be sure to pick a gluten-free soy sauce.

(Recipe from www.cookieandkate.com)