Kale Salad

Kale Salad with Beets, Edamame, & Light Vinaigrette

Print

Kale Salad with Beets, Edamame, & Light Vinaigrette

Kale Salad
  • Author: Kali Nandi
Scale

Ingredients

Organic Kale

2 medium organic beets boiled, peeled and cubed

1/2 cup dried cranberries

1/2 cup grape tomatoes

1/2 cup edamame

1/4 cup pine nuts

Dressing

1/2 cup organic olive oil

2 tsp lemon juice

salt

pepper

Instructions

Boil the beets until tender- approximately 45 minutes. Drain and rinse with cool water and peel. Cut each beet into bite-sized chunks. Whisk together oil, lemon juice, chili powder and salt. Chop kale into bite size pieces. Toss into a large bowl adding beets, cranberries, grape tomatoes, edamame and pine nuts. Drizzle dressing over ingredients, toss to combine and serve.

Previous Post
Dr. Nandi’s Green Bean Salad
Next Post
Dr. Nandi’s Mango, Cucumber, & Watermelon Salad

Related Posts

Menu