Name: Avocado-Edamame Kale Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Asian-Fusion
Ingredients: 2 1/2 cups baby kale; 1/2 cup shelled edamame (defrosted); 2 small avocados, cut into chunks; 1 small rainbow radish, sliced into thin strips; Black sesame seeds for garnish; 2 limes, juiced; 1/4 cup pure avocado oil; 1/4 teaspoon Kosher salt; 1/8 teaspoon ground pepper; Pinch of red pepper flakes; 2 tablespoons fresh cilantro, chopped

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Can you feel it? It’s practically spring! I’m so over this extremely wet winter we had here and ready to move on to brighter happenings, like this gorgeous Avocado-Edamame Kale Salad! The tangy cilantro-lime vinaigrette puts this salad over the top!

avocado-edamame kale salad in a blue bowl with a fork and avocado on the side

Look how vibrant this Avocado-Edamame Kale Salad is! It takes just 10 minutes to prepare!

Chunks of ripe avocados truly shine in this tasty salad. Nutrient-rich avocados are loaded with healthy monounsaturated fats, so eat up!

Baby kale is the base for this healthy salad. Of all the super healthy greens, kale is king!

10 healthy benefits of kale

Kale Is among the most nutrient-dense foods on the planet
Kale is loaded with powerful antioxidants
Kale is an excellent source of Vitamin C
Kale can help lower cholesterol, which may reduce the risk of heart disease
Kale is one of the world’s best sources of Vitamin K
There are numerous cancer-fighting substances in kale
Kale is very high in beta-carotene
Kale is a good source of minerals, which most people don’t get enough of
Kale has powerful nutrients that protect the eyes
Kale should be able to help you lose weight

Resource: Healthline.com

avocado-edamame kale salad in a blue bowl with dressing being poured from a glass dispenser

The tangy cilantro-lime vinaigrette puts this salad over the top! Just a few ingredients make this Avocado-Edamame Kale Salad come together.

Ingredients for the lime vinaigrette:

This zesty lime vinaigrette is so easy to make. Just whisk together all of these simple ingredients below.

2 limes, juiced
1/4 cup pure avocado oil
1/4 teaspoon Kosher salt
1/8 teaspoon ground pepper
Pinch of red pepper flakes
2 tablespoons fresh cilantro, chopped

avocado-edamame kale salad in a blue bowl with a fork and dressing on the side

This Avocado-Edamame Kale Salad has “spring” written all over it. But you can enjoy this salad all year round.

TIPS & TRICKS:

I used baby kale in this salad because it soaks up the vinaigrette very quickly. Feel free to use whatever greens you have on hand.
If you can’t find rainbow radishes, you can always substitute it for red radishes. It’s all good!
You can always throw on some sunflower seeds, or nuts, for more texture.
The vinaigrette will last in the refrigerator for about four days, so make extra! It’s so yummy!

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