Kale Salad with Edamame and Tomatoes

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.

Cook time: 0 min | Prep time: 5 min | Serves: 2 | Yields: 2 servings
  • 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
  1. 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.
  2. 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.
  3. Add the edamame, tomatoes, and cranberries. Divide into two bowls and serve.

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