Asian chopped salad with kale, edamame and avocado
- 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
Remove stems from kale and finely chop. Transfer to a large bowl. Sprinkle with salt and massage with your hands, about 2 minutes.
Add carrot and edamame to the bowl.
Cut avocado in half and remove pit. Scoop out both halves and chop into 1/2-inch dice. Add to bowl.
Finely chop green onions. Add to bowl.
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!