Food Fridays: Kale & Avocado Salad with Edamame and Blueberries

Looking to spruce up your salad game? Check out this Kale and Avocado Salad with Blueberries and Edamame! ⁠

As refreshing and easy as they are…salads can get boring. Not only that but they can also lack essential nutrients if you’re not aware of what additions and toppings are being added. ⁠

This salad covers all your bases with a variety of veggies, edamame for a boost in protein and goat cheese and avocado for your healthy fats. The unique combination of nuts, cheese, fruit and veggies is a sure way to get you out of a salad rut. ⁠

This salad will keep you full and satisfied all day long. Components of this salad can also be made ahead – great for meal prep! ⁠

⁠Try it out today!⁠


  • 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 notes)
  • 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 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.

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.

Recipe by Eating Well.