/ Other Side Dishes
extra virgin olive oil
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.
About Kale Pesto Edamame Salad