Copycat Trader Joe's Bistro Salad

By Michele Foley

Kale and Edamame Salad

Yield4 servings
Calories411

From Shockingly Delicious

INGREDIENTS

    • For the dressing:
    • 3 tablespoons Meyer lemon juice
    • 4 tablespoons extra-virgin olive oil
    • 1 garlic clove, finely minced or crushed
    • 3/4 teaspoon dried Italian herb blend
    • 1/4 teaspoon kosher salt
    • For the salad:
    • 4 cups finely chopped Tuscan kale, ribs removed
    • 1 15-ounce can chickpeas, rinsed and drained
    • 2/3 cup dried cranberries, soaked in hot water to hydrate
    • 1 cup edamame beans, cooked and cooled
    • Fresh mint and basil
    • 1/2 cup carrot shreds
    • 1/2 cup cherry tomatoes, sliced in half

    INSTRUCTIONS

    1. Add all dressing ingredients to a large salad bowl and whisk until combined.

    2. In the same bowl, add the kale, chickpeas, cranberries and edamame. Mince a handful of mint and a handful of basil leaves and toss them in, along with some carrot shreds.

    3. Toss salad well to combine and top with cherry tomatoes.