Edamame and Kale Salad with Tangy Vinaigrette

Ingredients

Shelled edamame

1 cup

Kale

4 cups, stems removed and chopped

Cherry tomatoes

1 cup, halved

Red onion

1/2, thinly sliced

Feta cheese

1/2 cup, crumbled

Olive oil

1/4 cup

Lemon juice

2 tablespoons

Honey

1 tablespoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Toasted nuts or seeds (optional)

1/4 cup, such as sunflower seeds or sliced almonds

Instructions

1. In a large bowl, combine the shelled edamame, chopped kale, thinly sliced red onion, halved cherry tomatoes, and crumbled feta cheese. Gently toss the ingredients to ensure an even distribution.
2. In a separate small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined and emulsified. Taste and adjust the seasoning to your preference.
3. Drizzle the dressing over the salad mixture, tossing carefully until every ingredient is evenly coated with the tangy vinaigrette.
4. For the freshest experience, serve immediately. Alternatively, refrigerate for up to 2 hours to allow the flavors to meld together beautifully.
5. For an extra layer of flavor and texture, consider adding toasted nuts or seeds, such as sunflower seeds or sliced almonds, before serving.