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

Avocado-Edamame Kale Salad

  • Author: Asian Caucasian
  • Prep Time: 10 min
  • Total Time: 10 min
  • Yield: 2 1x
  • Category: Salads
  • Method: No-cook
  • Cuisine: Asian-Fusion

Description

This super healthy Avocado and Edamame Kale Salad is full of flavor, easy to make, vegan, and gluten-free. The tangy cilantro lime vinaigrette puts this salad over the top!


Scale

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

For the lime vinaigrette:

  • 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

Instructions

  1. Divide the baby kale greens into two salad bowls. Fold in the edamame, avocados, and rainbow radishes.
  2. Gently toss with the lime vinaigrette. Garnish with black sesame seeds.

To make the lime vinaigrette:

  1. In a small mixing bowl, whisk together the lime juice, avocado oil, salt, pepper, red pepper flakes, and cilantro.

Notes

  • 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!

Keywords: kale avocado salad, kale salad recipes, gluten-free kale salad, healthy edamame salad, edamame salad with cilantro lime dressing