• I bunch of kale

  • sea salt

  • 1 cup of chopped snow peas (slice off tough ends first)

  • 1 large carrot, peeled & ribboned with a vegetable peeler

  • 1 small red bell pepper, deseeded & chopped

  • 1 heaping cup of organic edamame (if using frozen, defrost first)

  • 1 avocado, pitted & sliced into small chunks

  • 1 large shallot, finely sliced

  • handful of cilantro, chopped

  • handful of basil, chopped 

Tamari-GInger Vinaigrette

  • 1/4 cup olive oil

  • 2 tbsp rice vinegar 

  • 1 tbsp finely grated ginger

  • 1 tbsp low-sodium tamari (or other soy sauce) 

  • 2 tsp lime juice

  • 3 garlic cloves, pressed or minced


Remove the tough ribs form the kale.  Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl.  Sprinkle the kale with a dash of sea salt and use your hands to massage the kale.  Toss the remaining salad dressing ingredients with the kale.

To make vinaigrette, whisk together all the ingredients until emulsified.  Toss the dressing with the salad & serve.