Umami Recipes
Umami Recipes

Anti Inflammatory

Kale & Avocado Salad with Blueberries & Edamame




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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.


Serving Size



368 kcal

Total Fat

29 g

Saturated Fat

5 g

Unsaturated Fat

0 g

Trans Fat



10 mg


674 mg

Total Carbohydrate

21 g

Dietary Fiber

8 g

Total Sugars

9 g


10 g




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