Kale Salad

This recipe is a knock-off of the Trader’s Joe’s Kale and Edamame Bistro Salad, and it’s even better!  This is a family favorite recipe that we usually have about once or twice a week.

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Ingredients

Dressing

  • 3 tablespoons fresh lemon juice
  • 4 tablespoons extra-virgin olive oil
  • 1 garlic clove, finely minced or crushed
  • 3/4 teaspoon dried Italian herb blend
  • 1/4 teaspoon kosher salt

Salad

  • 4 cups finely chopped Tuscan kale, ribs removed (this is about 4 ounces of kale)
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2/3 cup dried cranberries
  • 1 cup edamame beans
  • A few carrot shreds (if you have them, for color)
  • slivered almonds

Instructions

  1. Add all dressing ingredients to a large salad bowl and whisk until combined.
  2. Into the bowl throw the kale (which you have cut into smaller pieces), chickpeas, cranberries and edamame. Toss in some carrot shreds and slivered almonds.
  3. Toss salad well to combine.

This is great as a main dish, but also works well as a side.  Keeps well in the refrigerator dressed for a several days. Enjoy!

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2 thoughts on “Kale Salad

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