Kale & Avocado Salad With Blueberries & Edamame Recipe

Recipe By Slurrp

This Kale & Avocado Salad with Blueberries & Edamame is a refreshing and nutritious dish that is packed with flavor. The combination of kale, avocado, blueberries, and edamame creates a delicious and satisfying salad that is perfect for a light lunch or a side dish. The kale provides a hearty base, while the creamy avocado adds a smooth texture. The blueberries add a burst of sweetness, and the edamame adds a protein-packed crunch. Tossed with a tangy vinaigrette, this salad is a healthy and delicious option for any occasion.

4.3
23 Rating -
Rate
Non Vegdiet
10minstotal
10m.total
Kale & Avocado Salad With Blueberries & Edamame
plan
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ingredients serve

Ingredients for Kale & Avocado Salad With Blueberries & Edamame Recipe

  • 1 cup Kale Leaves, Washed And Dried
  • 1/4 Ripe Avocado, Diced
  • 1/4 cup Blueberries
  • 1/4 cup Edamame, Cooked And Shelled
  • 1/2 tablespoon Olive Oil
  • 1/4 tablespoon Lemon Juice
  • 1/4 teaspoon Honey
  • As required Salt And Pepper To Taste

Directions: Kale & Avocado Salad With Blueberries & Edamame Recipe

Cooking Directions

  • STEP 1.Start by washing and drying the kale leaves. Remove the tough stems and chop the leaves into bite-sized pieces.
  • STEP 2.In a large bowl, combine the kale, avocado, blueberries, and edamame.
  • STEP 3.In a separate small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
  • STEP 4.Pour the vinaigrette over the salad and toss to coat evenly.
  • STEP 5.Serve the salad immediately, or refrigerate for up to 2 hours before serving.
  • STEP 6.Garnish with additional blueberries and edamame, if desired.
  • STEP 7.Enjoy this refreshing and nutritious Kale & Avocado Salad with Blueberries & Edamame!

Cooking Tips

  • Massage the kale leaves with a little olive oil before adding the other ingredients. This will help to soften the leaves and make them more tender.
  • Feel free to add other toppings to the salad, such as sliced almonds or crumbled feta cheese, for added flavor and texture.
  • If you prefer a sweeter dressing, you can add a touch more honey to the vinaigrette.
  • This salad is best served immediately after tossing with the vinaigrette, as the kale can become wilted if left to sit for too long.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To serve, simply remove from the refrigerator and let it come to room temperature for a few minutes before enjoying.
  • This salad is great on its own as a light lunch or as a side dish with grilled chicken or fish.
Nutrition
value
490
calories per serving
28 g Fat20 g Protein39 g Carbs11 g FiberOther

Current Totals

  • Fat
    28g
  • Protein
    20g
  • Carbs
    39g
  • Fiber
    11g

MacroNutrients

  • Carbs
    39g
  • Protein
    20g
  • Fiber
    11g

Fats

  • Fat
    28g

Vitamins & Minerals

  • Calcium
    531mg
  • Iron
    5mg
  • Vitamin A
    1163mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    472mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    286mg
  • Vitamin E
    7mg
  • Copper
    2mcg
  • Magnesium
    177mg
  • Manganese
    < 1mg
  • Phosphorus
    420mg
  • Selenium
    7mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp