Chopped Kale Salad with Edamame, Carrot and Avocado

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Ingredients

1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too)
Fine salt
1 cup chopped snow peas (slice off tough ends first)
1 large carrot, peeled and ribboned with a vegetable peeler
1 small red bell pepper, deseeded and chopped
1 heaping cup organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes)
1 avocado, pitted and sliced into small chunks
1 large shallot, finely sliced
Handful of cilantro, chopped
Handful of Thai basil (or regular basil), chopped
¼ cup olive oil
2 tablespoons rice vinegar
1 tablespoon finely grated ginger
1 tablespoon low-sodium tamari (or other low-sodium soy sauce*)
2 teaspoons lime juice
3 garlic cloves, pressed or minced

As published by Cookie and Kate.

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