Created by: The Seventh Generation Blog
We love this salad with edamame, tomatoes, and dried cranberries, but you can make it however you want! Kale is a versatile leafy green that’s also delicious with pumpkin seeds, roasted beet, diced apple, carrots, and more.
- 1 bunch kale
- Sea salt
- 1/2 lemon, juiced
- 1-2 Tbsp. olive oil
- 1/2 cup shelled edamame
- 1/2 cup grape tomatoes
- 1/4 cup dried, sweetened cranberries
- Wash and tear the kale leaves away from the stem. Stack them on a cutting board and slice into strips that can be easily picked up with a fork.
- Place the kale in a bowl; add the lemon juice, olive oil and sea salt. Massage the kale with your hands until it starts to change to a deeper green and looks wilted.
- Add the edamame, tomatoes, and cranberries. Divide into two bowls and serve.