This plant-based salad is loaded with fiber, heart-healthy fats, vitamins, minerals and antioxidants! Adding blueberries to this salad gives a hint of sweetness and a very important antioxidant called anthocyanin that gives fruits and vegetables their deep red-orange and blue-violet colors. Research has shown anthocyanins may reduce risk of cardiovascular disease, help prevent cancer and improve cognitive function. This salad also contains edamame, a soybean high in fiber and protein.
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
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.
To make ahead: Wash, stem, and chop kale, cook edamame, toast almonds, and make vinaigrette up to 1 day ahead and refrigerate.
Per 2 cup serving:
368 calories; 29 g total fat; 5 g saturated fat; 10 mg cholesterol; 674 mg sodium. 692 mg potassium; 21 g carbohydrates; 8 g fiber; 9 g sugar; 10 g protein
Printable recipe available at http://www.eatingwell.com/recipe/280172/kale-avocado-salad-with-blueberries-edamame/