Kale and Soba Salad with Salmon, Edamame, and Avocado

Week one of the CSA produce basket included a lot of kale, so this recipe is one of the ones I found to use it all up!

It had a rich, nutty flavor from the tahini and was very filling and delicious.

Kale and Soba Salad with Salmon, Edamame, and Avocado
(serves 4)

12 oz. of salmon fillet
dash of Kosher salt
dash of black pepper

1 large bunch of kale, washed and chopped

2 Tablespoons of tahini
2 Tablespoons of rice vinegar
2 Tablespoons of soy sauce
1 1/2 Tablespoons of honey
dash of red pepper flakes

8 oz. of soba noodles
1 1/2 cups of shelled edamame

1 avocado, pitted, peeled, and chopped

Directions: Preheat broiler. When it's ready, place fish skin side down and season with salt and pepper. Cook for about 7-10 minutes, or until fish flakes with a fork. Remove from oven and tent with foil to keep warm.

Meanwhile, mix tahini, soy sauce, rice vinegar, honey, and red pepper flakes in a small bowl. Place chopped kale in a large bowl and pour the sauce on top. Mix kale and the sauce with your hands for about 5 minutes, or until kale is wilted down.

Bring a large pot of water to boil, and add soba and edamame. Let boil for about 5 minutes, and then drain. Add soba noodles and edamame to kale mixture and stir to combine.

Separate into 4 bowls and top with chopped avocado and flaked salmon. Enjoy!


Adapted from Cara's Cravings, original recipe here.