Kale Pesto Edamame Salad Recipe

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Kale Pesto Edamame Salad

Jessi B

By
@capsfan91

A simple, light salad that is delicious any time of the year - I love to throw this together on Sunday night and have it for lunch all week.


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Rating:

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Serves:

5

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

3 c
edamame
2 c
fresh kale, chopped
2 Tbsp
lemon juice
1/2 Tbsp
extra virgin olive oil
1 Tbsp
garlic
1/4 tsp
black pepper
1/2 c
feta cheese
1/4 c
craisins
1 c
walnut halves

Directions Step-By-Step

1
Start with either steamed, shelled fresh edamame beans or thaw a bag of frozen shelled edamame. In a large bowl, combine edamame, walnuts, craisins and feta.
2
In a small food processor, combine the chopped kale, lemon juice, evoo, garlic and fresh black pepper. Pulse until the consistency of pesto sauce.
3
Stir the pesto into the other salad ingredients. Best if served chilled for at least a couple of hours. Lasts up to one week if well-covered and refrigerated.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian, Gluten-Free, Wheat Free
Other Tags: Quick & Easy, Healthy