Kale & Avocado Salad with Blueberries & Edamame

6  cups		stemmed and coarsely chopped curly kale
1		avocado, diced
1  cup		blueberries
1  cup		halved yellow cherry tomatoes
1  cup		cooked shelled edamame
1  cup		sliced almonds, toasted (see Tip)
2  ounces		cup crumbled goat cheese
1  cup		olive oil
3  tablespoons		lemon juice
1  tablespoon		minced chives
1  teaspoon		½ teaspoons honey
1  teaspoon		Dijon mustard
1  teaspoon		salt

Tip: Click on the ingredient links to learn the nutritional information for all the Kale & Avocado Salad with Blueberries & Edamame ingredients. The serving size for any ingredient in Kale & Avocado Salad with Blueberries & Edamame may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Step 1
Place kale in a large bowl and, using your hands, massage to soften the leaves. Add avocado, blueberries, tomatoes, edamame, almonds, and goat cheese.

Step 2
Combine oil, lemon juice, chives, honey, mustard, and salt in a small bowl or in a jar with a tight-fitting lid. Whisk or shake well.

Step 3
Drizzle the vinaigrette over the salad and toss to combine.

Tips
To make ahead: Wash, stem, and chop kale, cook edamame, toast almonds, and make vinaigrette (Step 2) up to 1 day ahead and refrigerate.

Tip: To toast sliced (or chopped) nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.