Kale & Avocado Salad with Blueberries & Edamame
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
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.