Kale Pesto Edamame Salad

Kale Pesto Edamame Salad Recipe

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Jessi B


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.

☆☆☆☆☆ 0 votes
15 Min
No-Cook or Other


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

How to Make Kale Pesto Edamame Salad


  • 1Start 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.
  • 2In a small food processor, combine the chopped kale, lemon juice, evoo, garlic and fresh black pepper. Pulse until the consistency of pesto sauce.
  • 3Stir 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.

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About Kale Pesto Edamame Salad

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

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