After a few posts filled with comforting casseroles, I want to share a bright, fresh recipe that does not have a long personal history but its one that I am drawn to for several reasons. Its color is beautiful, it has wonderful flavor and crunch, it is REALLY good for you !

There are many variations of a Kale Edamame Salad. I really enjoy a version that is served at a local coffee shop in Toledo called Plate 21. It has vibrant corn, edamame, carrots, red peppers, purple cabbage, chopped kale and is coated with a tart basil flavored vinaigrette. It is sprinkled with chopped pecans for good measure! I found a really good dressing recipe that is creamy, clings to the vegetables very well, and has all of the flavors of the Plate 21 salad. It’s from Running for Real Food (runningonrealfood.com) and has chopped broccoli, zucchini, cucumber, carrots and avocado with the kale.My version will have more of Plate 21 salad ingredients with the Running for Real Food dressing, modified a bit. The dressing has plenty of acid, and it makes more than enough dressing for a family sized salad – so it can be stored in the fridge safely for 10 days to 2 weeks. It would be good on other salads or sandwiches too. I really like the idea of adding chopped avocado or fruit like golden raisins or chopped apple or pear.

This salad can easily be a main meal for lunch or dinner – or can be a small side serving with meat protein and/or rice. It is both raw and vegan (if you are interested in that sort of information!).
We served the salad with grilled tuna, salmon and whole wheat couscous this week. The dressing would have been good drizzled onto the fish too!

Edamame and Kale Salad

Recipe serves 2 to 3 for a main course salad - or 4 to 6 for a side salad

Preparation time about 20 minutes

Ingredients

 

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Salad:

3 cups chopped kale
1 cup chopped purple cabbage (green cabbage could easily be substituted)
1 cup edamame, shelled
1 cup corn (fresh or frozen, thawed and drained)
1/2 cup chopped red pepper (yellow or orange pepper can easily be substituted)
1/2 cup shredded carrots
1/2 c chopped almonds to sprinkle on top (pecans or walnuts can be substituted)

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Dressing:

1/3 cup raw almonds (can be whole or slivered)
1/2 cup extra virgin olive oil plus 1 Tbs
1/2 cup tightly packed basil
1/4 cup fresh lemon juice
1/4 cup apple cider vinegar plus 1 Tbs
1/3 cup water
1/2 tsp sea salt
1/2 tsp ground black pepper

Instructions

Place chopped kale in serving bowl. Add 1 Tbs of olive oil and Cider vinegar to the bowl and massage into the kale until it is well coated. This will soften the kale and lighten up the flavor. Add the copped vegetables to the kale.

Place all dressing ingredients into a blender or food processor. Process until almonds are ground finely and the dressing immulsifies. You can add water or cider vinegar if the dressing gets too thick. I like it extra tart, so I tend to add vinegar.

Toss salad with about 1/2 cup of the dressing, or more to your liking. Top with nuts, fruit or avocado and serve immediately. Once dressed, this salad will hold up in the refrigerator about 1 day, but it is best to eat right away.

Notes