EDAMAME KALE SALAD

• portions: Serves 2 as a main, 4 as

Ingrédients

3 tablespoons creamy almond butter

1 tablespoon low-sodium soy sauce or tamari

2 teaspoons finely grated fresh ginger

1 medium orange, peel removed

¼ teaspoon crushed red pepper flakes

6 cups chopped kale leaves, stems removed

1 cup shelled edamame

1 medium red bell pepper, diced

Instructions

1. Place the almond butter, soy sauce, ginger, orange, red pepper flakes, and 1 to 2 tablespoons water in the base of a small food processor or blender and puree until creamy and smooth (see Pro Tip). Set aside.

2. Place the kale in a large bowl along with

2 tablespoons of the dressing. Using your hands, massage the dressing into the kale for 1 to 2 minutes, until the kale is slightly wilted and the dressing is incorporated well.

3. Add in the edamame and red bell pepper, then toss together again. Divide among bowls and top with the remaining dressing and toppings of your choice.

PRO TIP:

You can substitute 3 to 4 tablespoons of freshly squeezed orange juice in place of the orange and whisk together until very smooth and creamy.