Bursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. The combination of blueberries, edamame, and goat cheese adds colour, texture, and flavour.
Ingredients
- 6 cups curly kale, stemmed and coarsely chopped
- 1 avocado, diced
- 1 cup blueberries
- 1 cup yellow cherry tomatoes, halved
- 1 cup cooked shelled edamame
- ¼ cup sliced almonds, toasted
- ½ cup goat cheese, crumbled (60g)
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon chives, minced
- 1½ teaspoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
Instructions
- Place kale in a large bowl and massage with your hands to soften the leaves. Add avocado, blueberries, tomatoes, edamame, almonds, and goat cheese.
- In a small bowl or jar, combine olive oil, lemon juice, chives, honey,
Dijon mustard, and salt. Whisk or shake until well combined. - Drizzle vinaigrette over salad and toss gently to combine.
Tips
To make ahead: Wash, stem, and chop kale, cook edamame, toast almonds, and prepare vinaigrette up to 1 day in advance. Store separately in the refrigerator.
Nutrition Facts
Serving Size: 2 cups
Calories: 368, Protein: 10 g, Carbohydrates: 21 g, Dietary Fibre: 8 g, Sugars: 9 g, Total Fat: 29 g, Saturated Fat: 5 g, Cholesterol: 10 mg, Potassium: 692 mg, Sodium: 674 mg
Source
Diabetic Living Magazine – Summer 2020
Writer: John Musumeci
