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Summer Blue Kale Salad



  • 6 cups chopped kale
  • 1 1/2 cups carrots shredded or matchstick
  • 1 1/2 cups edamame
  • 1 cup blueberries
  • 1/3 cup sunflower seeds


  • 1/4 cup olive oil
  • 1 Tbsp lemon juice
  • 2 tsp dijon mustard
  • 1 tsp maple syrup
  • 2 Tbsp red wine vinegar
  • 1 garlic clove pressed or minced
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • a couple turns of fresh ground pepper


  • In a large bowl, combine all salad ingredients (kale, carrots, edamame, blueberries, and sunflower seeds.)
  • In a blender, combine all salad dressing ingredients and blender until well combined. If you don't have a blender, feel free to whisk by hand.
  • Pour dressing over salad and mix gently but well. Don't wanna disturb those blueberries!
  • Let sit in the refrigerator for at least 2 hours or overnight before eating. The kale will thank you.


Other Thoughts:
  • Find the edamame in the freezer section - buy the shelled kind for faster prep time. We love edamame - high in protein and fiber and so fun to eat!
  • This is naturally gluten free and vegan.
  • If you like onions in salads, add in some chopped green onions or red onions.
Athletes: There are some serious antioxidants happening here. Pair this salad with grilled salmon or another protein for a solid weeknight meal. Big training session planned for the next morning? Add in another carbohydrate-rich side, such as a baked potato (sweet or regular) or throw some brown rice in the salad. Feeling super lazy? Eat a banana on the side.
Healthy Eating: This is a fabulous salad to pack for a summer picnic or to share at a summer get-together. Everybody is looking for something new to share and get people talking. Guys... I think this might be it!
Kids: If this mixed together is too much for your kiddo to handle (i get it - my 2-year-old feels the same way), deconstruct the salad for them to eat and play around with. Remember the more we expose them to foods, the more likely they are to try them.