kale pesto edamame salad

Name: Kale Pesto Edamame Salad
Prep time: 15 min
Yield: 5
Cuisine: American
Ingredients: 3 cup(s) edamame; 2 cup(s) fresh kale, chopped; 2 tablespoon(s) lemon juice; 1/2 tablespoon(s) extra virgin olive oil; 1 tablespoon(s) garlic; 1/4 teaspoon(s) black pepper; 1/2 cup(s) feta cheese; 1/4 cup(s) craisins; 1 cup(s) walnut halves

5 Pinches

Jessi B

Beal City, MI

Updated on Dec 16, 2014

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.

Rate

No Image

prep time 15 Min

cook time

method No-Cook or Other

yield 5 serving(s)

Ingredients

3 cups edamame
2 cups fresh kale, chopped
2 tablespoons lemon juice
1/2 tablespoon extra virgin olive oil
1 tablespoon garlic
1/4 teaspoon black pepper
1/2 cup feta cheese
1/4 cup craisins
1 cup walnut halves

How To Make kale pesto edamame salad

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.

Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes