I love how friends can impact your eating. We have friends that are waaaay more adventurous in their food than we are and consequently in the last month I have eaten sushi, edamame, and now kale. The sushi was okay but will require a cultivation to fully appreciate it I think.

The edamame?

SO good! I mean really really good. I liked it. A lot.

And it makes an appearance in this oh, so yummy kale salad. Do yourself a favor and pin this recipe or save it or whatever it is you do because you will want to make this. Not only is it tasty but it's colorful and pretty.

What you'll need:

For the dressing:
3/4 cup white sugar
1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup extra virgin olive oil

For the salad mix:
1 bunch of kale, chopped and without stems
16 oz thawed edamame 
1/4 cup thinly sliced and chopped red onion
1 cup shredded carrot
2/3 cups fresh blueberries
1/2 cup craisins
1/2 cup cashew pieces
1/2 cup shelled and roasted sunflower seeds

What you'll do:
Mix the first five ingredients together until the sugar dissolves.
Toss remaining ingredients together. 
Pour about half of the dressing mixture over the salad mix and toss again to coat well.
Refrigerate for about 4 to 6 hours and serve with the remaining dressing on the side.

All the flavors blend together for a very pleasing taste. I'm sure you can tweak the sugar and vinegar amounts to get it exactly to your liking. I can't wait to try it again in the heat of summer...a fantastic compliment to something right off the grill I bet.


  1. Yep ... that kale's not all that bad! And I feel so healthy eating it ...

    See if you don't love these crunchy little kale chips, Marty -



    1. Thanks for sharing that recipe! It's been pinned for future enjoyment :-)


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