Green Power Salad with Avocado Dressing
Prep Time
Serves
Cooking Mode
1 small ripe avocado, pitted and peeled
⅓ cup balsamic vinegar
2 tbsp olive oil
½ tsp salt
4 cups chopped kale leaves (stems removed)
1 lb small broccoli florets, cooked, cooled and patted dry
1 cup shelled frozen edamame, cooked, cooled and patted dry
1 cup halved red grapes
¼ cup toasted sunflower seeds
1 small ripe avocado, pitted and peeled
⅓ cup balsamic vinegar
2 tbsp olive oil
½ tsp salt
4 cups chopped kale leaves (stems removed)
1 lb small broccoli florets, cooked, cooled and patted dry
1 cup shelled frozen edamame, cooked, cooled and patted dry
1 cup halved red grapes
¼ cup toasted sunflower seeds
Directions
1In 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.
Tips
1
Toss leftover salad with cooked, shredded chicken for a quick lunch or dinner.
2
Substitute edamame with canned chickpeas.
Disclaimer
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Personal Note
Personal Note
