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Prep Time
25 mins
Total Time
30 mins
Serves
8

Ingredients

1
small ripe avocado, pitted and peeled
1/3 cup
balsamic vinegar
75 mL
2 tbsp
olive oil
30 mL
1/2 tsp
salt
2 mL
4 cups
chopped kale leaves (stems removed)
1 L
1 lb
small broccoli florets, cooked, cooled and patted dry
500 g
1 cup
shelled frozen edamame, cooked, cooled and patted dry
250 mL
1 cup
halved red grapes
250 mL
1/4 cup
toasted sunflower seeds
60 mL

Directions

Step 1

In blender, puree avocado, vinegar, 3 tbsp (45 mL) water, oil and salt into a smooth dressing. Place kale into large serving bowl; squeeze leaves to soften. Add broccoli, edamame and grapes. Pour dressing over salad; toss to coat. Sprinkle with sunflower seeds to serve.

Tip

Toss leftover salad with cooked, shredded chicken for a quick lunch or dinner.
Substitute edamame with canned chickpeas.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
170
Fat:
9 g
Saturated Fat:
1 g
Carbs:
17 g
Fibre:
4 g
Sugar:
7 g
Protein:
7 g
Sodium:
180 mg
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