Kale & Avocado Salad with Blueberries & Edamame

Ingredients

6 cups stemmed and coarsely chopped curly kale

1 avocado, diced

1 cup blueberries

1 cup halved yellow cherry tomatoes

1 cup cooked shelled edamame

¼ cup sliced almonds, toasted (see Tip)

½ cup crumbled goat cheese (2 ounces)

¼ cup olive oil

3 tablespoons lemon juice

1 tablespoon minced chives

1 ½ teaspoons honey

1 teaspoon Dijon mustard

1 teaspoon salt

Directions

Place kale in a large bowl and, using your hands, massage to soften the leaves. Add avocado, blueberries, tomatoes, edamame, almonds, and goat cheese.

Combine oil, lemon juice, chives, honey, mustard, and salt in a small bowl or in a jar with a tight-fitting lid. Whisk or shake well.

Drizzle the vinaigrette over the salad and toss to combine.

Nutrition

• Calories: 368 kcal
• Total Fat: 29 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 10 mg
• Sodium: 674 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 8 g
• Total Sugars: 9 g
• Protein: 10 g