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


  • 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


  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.

Printable Recipe Card

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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