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Prep Time:20 minsTotal Time:20 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:8 cups
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6cupsstemmed and coarsely chopped curly kale1avocado, diced1cupblueberries1cuphalved yellow cherry tomatoes1cupcooked shelled edamame¼cupsliced almonds, toasted (see Tip)½cupcrumbled goat cheese (2 ounces)¼cupolive oil3tablespoonslemon juice1tablespoonminced chives1 ½teaspoonshoney1teaspoonDijon mustard1/2teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
6cupsstemmed and coarsely chopped curly kale
1avocado, diced
1cupblueberries
1cuphalved yellow cherry tomatoes
1cupcooked shelled edamame
¼cupsliced almonds, toasted (see Tip)
½cupcrumbled goat cheese (2 ounces)
¼cupolive oil
3tablespoonslemon juice
1tablespoonminced chives
1 ½teaspoonshoney
1teaspoonDijon mustard
1/2teaspoonsalt
DirectionsPlace 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.TipsTo make ahead: Wash, stem, and chop kale, cook edamame, toast almonds, and make vinaigrette (Step 2) up to 1 day ahead and refrigerate.Tip: To toast sliced (or chopped) nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Originally appeared: Diabetic Living Magazine, Summer 2020
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.TipsTo make ahead: Wash, stem, and chop kale, cook edamame, toast almonds, and make vinaigrette (Step 2) up to 1 day ahead and refrigerate.Tip: To toast sliced (or chopped) nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
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.
Tips
To make ahead: Wash, stem, and chop kale, cook edamame, toast almonds, and make vinaigrette (Step 2) up to 1 day ahead and refrigerate.
Tip: To toast sliced (or chopped) nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Originally appeared: Diabetic Living Magazine, Summer 2020
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Nutrition Facts(per serving)376Calories31gFat21gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
