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Kale & Avocado Salad with Blueberries & Edamame

Bursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame, and goat cheese.

Source: Diabetic Living Magazine, Summer 2020


  • 6 cups stemmed and coarsely chopped curly kale.

  • 1 avocado, diced.

  • 1 cup blueberries

  • 1 cup halved yellow cherry tomatoes

  • 1 cup cooked shelled edamame.

  • ¼ cup sliced almonds, toasted (see Tip)

  • ½ cup crumbled goat cheese (60 grams)

  • ¼ cup olive oil

  • 3 tablespoons lemon juice

  • 1 tablespoon minced chives

  • 1 ½ teaspoons honey

  • 1 teaspoon Dijon mustard

  • 1 teaspoon salt


1. Place kale in a large bowl and, using your hands, massage to soften the leaves. Add avocado, blueberries, tomatoes, edamame, almonds, and goat cheese.

2. Combine oil, lemon juice, chives, honey, mustard, and salt in a small bowl or in a jar with a tight-fitting lid. Whisk or shake well.

3. Drizzle the vinaigrette over the salad and toss to combine.


To make ahead: Wash, stem, and chop kale, cook edamame, toast almonds, and make vinaigrette (Step 2) up to 1 day ahead and refrigerate.

Nutrition Facts

Serving Size: 2 cups Per Serving: 368 calories; protein 10g; carbohydrates 21g; dietary fiber 8g; sugars 9g; fat 29g; saturated fat 5g; cholesterol 10mg; potassium 692mg; sodium 674mg.

Johnny Musumeci

Wellness Coach

0409 928 175

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