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Sweet potato, edamame and avocado salad

Photography - Bill Nellans

Food Stylist - Jennifer Nellans

Sweet potato, edamame and avocado salad

Serves 4



3 cups of kale, ribs removed, leaves chopped
3 cups of romaine, chopped
1 sweet potato, cooked, peeled and cubed
1 cup edamame (thawed if frozen)
1 avocado, pitted and sliced into small chunks


¼ cup olive oil
2 tablespoons rice vinegar
1 tablespoon finely grated ginger
1 tablespoon low-sodium
soy sauce
2 teaspoons lime juice
3 garlic cloves, pressed
or minced
Optional: tortilla strips (find them in the salad toppings area of your grocery store)



In a large bowl, combine salad ingredients. To make the dressing, whisk together all the ingredients until blended. Toss the dressing with the salad and serve. Top with a few tortilla strips for extra crunch. Leftovers will keep well in the fridge for 1-2 days. Serves 4.


Nutritional information (per serving):

309 calories, 28g fat (3g saturated fat), 0g cholesterol, 145mg sodium, 21g carbohydrate, 11g fiber, 8g protein



No doubt, kale is the “it” vegetable, and for good reason. The leaves are loaded with vitamin C, potassium and lutein. Kale is a bit bitter and is great roasted with a little salt, or added to soups and salads.




















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