20 minutesLunch

Asian chopped salad with kale, edamame and avocado

Makes: four servings
Makes: four servings


  • 4 cups kale
  • 1 cup shredded carrot
  • 1 cup edamame
  • 2 avocados
  • 4 green onions
  • ½ cup olive oil
  • ¼ cup rice vinegar
  • 2 tbsp minced ginger
  • 1 ½ tbsp minced garlic
  • 2 tbsp soy sauce
  • 1 ⅔ limes


  1. Remove stems from kale and finely chop. Transfer to a large bowl. Sprinkle with salt and massage with your hands, about 2 minutes.

  2. Add carrot and edamame to the bowl.

  3. Cut avocado in half and remove pit. Scoop out both halves and chop into 1/2-inch dice. Add to bowl.

  4. Finely chop green onions. Add to bowl.

  5. In a medium bowl, whisk together olive oil, rice vinegar, ginger, garlic and soy sauce. Juice the lime. Add 8 tsp lime juice and whisk well. Drizzle over salad and toss to combine. Enjoy!