Kale & Avocado Salad with Blueberries & Edamame | Anti Inflammatory | Umami

Ingredients

• 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 teaspoon salt