- 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.
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
