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Chopped kale, avocado chunks, slivered almonds, and hemps seeds in a large bamboo bowl, topped with creamy vegan peanut dressing.
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5 from 8 votes

Kale Edamame Salad

Creamy vegan Kale Edamame Salad that takes less than 15 minutes to make. Plus, it's oil-free, gluten-free, and high in protein, iron, and heart-healthy fats.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Vegan
Servings: 3 people
Calories: 653kcal
Author: Nisha Melvani

Ingredients

For the peanut dressing:

  • ½ cup peanut butter or almond, or cashew butter
  • 2 tablespoons low sodium tamari or soy sauce*
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice (about 1 lime)
  • 1 tablespoon maple syrup
  • 1 ½ teaspoons toasted sesame oil (optional)
  • 1 teaspoon sriracha or to taste
  • 2 garlic cloves minced
  • 1 tablespoon grated ginger

For the salad:

  • 4 cups chopped kale lacinato or curly, destemmed, leaves only
  • 1 cup shelled edamame thawed
  • ½ cup slivered almonds or sliced
  • 1 large avocado chopped
  • 2 tablespoons sunflower seeds or hemp hearts

Instructions

  • Make the dressing: Mix the peanut butter, tamari, rice vinegar, lime juice, maple syrup, sriracha, garlic, ginger, and ¼ cup water in a medium bowl until smooth.
  • Massage the kale: Place the kale in a large bowl. Add one third of the dressing and massage the leaves until just tender.
  • Combine the ingredients: Add the edamame, almonds, avocado, and sunflower seeds. Add the desired amount of dressing and mix gently until fully incorporated.

Video

Notes

  • Opt for low sodium tamari to reduce salt intake.
  • Most nuts, seeds, or nut butters work in this recipe. Substitute as desired.
  • *Use gluten-free tamari or coconut aminos instead of soy sauce for a gluten-free salad. Make sure to read nutrition labels to be certain.
  • Omit the toasted sesame oil for oil-free.
  • Make this salad ahead of time and refrigerate (minus the avocado). Pack it for lunch!
  • Add the avocado for serving if you plan on having leftovers. Refrigerate any remaining salad for up to 3 days.
  • Refrigerate any remaining dressing in an airtight container for up to 5 days.

Nutrition

Calories: 653kcal | Carbohydrates: 37g | Protein: 26g | Fat: 50g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 26g | Sodium: 540mg | Potassium: 1363mg | Fiber: 16g | Sugar: 9g | Vitamin A: 9033IU | Vitamin C: 98mg | Calcium: 359mg | Iron: 5mg