Ingredients
1cupkale,chopped
1tspfine-grain salt
1cupsnow peas
1cupcarrot
1cupbell pepper,small
1cupedamame,organic
1cupavocado,chopped
1cupshallot
½cupcilantro
1cupThai basil
¼cupolive oil
2tbsprice vinegar
1tbspginger
1tbspTamari,(Japanese gluten-free soy sauce)
2tsplime juice
2tspgarlic
Preparation
Using a sharp knife, remove the hard parts of the kale and discard.
Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl.
Sprinkle the kale with a dash of sea salt and use your hands to massage the kale by scrunching up the leaves in your hands and releasing until the kale is a darker green and fragrant.
Toss the remaining salad dressing ingredients with the kale.
To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and serve.
