Chopped Kale Salad with Edamame, Carrot and Avocado
"A colorful chopped kale salad bursting with Asian flavors, including ginger, cilantro, Thai basil and soy. This salad is vegan and gluten free, so it would make a great potluck dish...."
INGREDIENTS
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1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too)
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fine-grain sea salt
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1 cup chopped snow peas (slice off tough ends first)
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1 large carrot, peeled and ribboned with a vegetable peeler
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1 small red bell pepper, deseeded and chopped
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1 heaping cup organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes)
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1 avocado, pitted and sliced into small chunks
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1 large shallot, finely sliced
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handful cilantro, chopped
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handful Thai basil (or regular basil), chopped
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1/4 cup olive oil
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2 tablespoons rice vinegar
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1 tablespoon finely grated ginger
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1 tablespoon low-sodium tamari (or other low-sodium soy sauce*)
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2 teaspoons lime juice
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3 garlic cloves, pressed or minced
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