Kale & Avocado Salad with Blueberries & Edamame

4.8
(17)
15 Reviews

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

By
Lauren Grant
Lauren Grant
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Lauren Grant is a food journalist, photographer and former editor with a penchant for frozen peas. She has worked in test kitchens for Better Homes & Gardens, Cuisine at Home and America's Test Kitchen, and has held editorial positions at Diabetic Living and Allrecipes.

EatingWell's Editorial Guidelines
Updated on September 28, 2025
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Prep Time:
20 mins
Total Time:
20 mins
Servings:
4
Yield:
8 cups
Nutrition Profile:
Mediterranean Diet Sesame-Free Diabetes-Friendly Healthy Pregnancy Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free
  • This colorful salad includes lots of plant-based ingredients for a big boost of vitamins and antioxidants.
  • Avocado provides healthy fats, which can contribute to heart health.
  • Blueberries and toasted almonds add a delightful textural contrast to the dish.
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Ingredients

Original recipe (1X) yields 4 servings

  • 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 (2 ounces)

  • ¼ cup olive oil

  • 3 tablespoons lemon juice

  • 1 tablespoon minced chives

  • 1 ½ teaspoons honey

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon salt

Directions

  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.

Tips

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

Tip: To toast sliced (or chopped) nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

Originally appeared: Diabetic Living Magazine, Summer 2020

Nutrition Facts (per serving)

376 Calories
31g Fat
21g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 376
% Daily Value *
Total Carbohydrate 21g 8%
Dietary Fiber 9g 31%
Total Sugars 9g
Protein 9g 19%
Total Fat 31g 40%
Saturated Fat 6g 29%
Cholesterol 7mg 2%
Vitamin A 187µg
Vitamin C 47mg 53%
Vitamin D 0µg
Vitamin E 6mg 40%
Folate 162µg
Vitamin K 208µg
Sodium 383mg 17%
Calcium 103mg 8%
Iron 2mg 11%
Magnesium 72mg 17%
Potassium 710mg 15%
Zinc 1mg 12%
Vitamin B12 0µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.