Ingredients
Salad
6 cups stemmed and coarsely chopped curly kale
1 avocado, diced
1 cup fresh blueberries
1 cup halved yellow cherry tomatoes
1 cup cooked shelled edamame
¼ cup sliced almonds, toasted (see Tip)
½ cup crumbled goat cheese or Feta* (2 ounces)
Dressing
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon minced chives
1 ½ teaspoons honey
1 teaspoon Dijon mustard
1 teaspoon salt or less to taste
Mix all salad items and set aside in large bowl
Mix all dressing ingredients and let sit for an hour or more.
Just before serving, pour dressing over salad items and lightly toss.
Tip: use an iron skillet to toast the almonds. Heat to medium high, pour almond in and and stir constantly for a minute or two. If it starts to smoke or burn the almonds, pour them in a bowl to cool so they don’t scorch. You just have to keep an eye on the almonds to lightly toast them.
You could substitute other greens such as arugula or spinach for the kale or have a mix of them totaling six cups.
*The main difference between feta and goat cheese is the type of milk that each contains. While feta is mostly made of sheep’s milk, goat cheese is primarily made of goat’s milk.