Kale Edamame Salad
Recipe type: salad
Prep time: 
Total time: 
Serves: 4
A lunch or dinner kale and edamame salad topped with chopped scallions, grape tomatoes, slivered almonds and a creamy tofu-based lemon-herb dressing.
  • 1½ bunches kale, washed, ribs removed
  • 6 oz. grape or cherry tomatoes
  • 1 cup edamame, shelled and cooked
  • ½ cup dried cranberries
  • ⅓ cup slivered almonds
  • 1 bunch scallions, white parts, chopped (I use the lower part of the green stalk, too)
  • creamy lemon-herb dressing (see link to recipe in main text)
  • salt and black pepper to taste.
  1. Make creamy lemon-herb dressing (see link in main text)
  2. Remove center ribs from kale leaves with paring knife or by hand.
  3. Wash kale, shred leaves. Place in large salad bowl.
  4. Toss with dressing.
  5. Add remaining salad ingredients to serving bowl, or put ¼ of the kale on each dinner plate and then add remaining ingredients for a nicer presentation.
  6. Add additional salt if needed, grind pepper over each plate of served salad.
  7. Prep time includes making the dressing (15 minutes)
Recipe by Fit and Fed at http://fitandfed.net/2012/03/06/trader-joes-kale-edamame-bistro-salad/