Fresh Rainbow Salad With Thai Coconut Almond Butter Dressing

• Rainbow Salad
• 1 bunch Lacinato kale
• 3 cups shredded carrots
• 1 red pepper
• 1 cup shelled edamame
• 3 small Persian cucumbers
• Thai Coconut Almond Butter Dressing
• 2 tablespoons almond butter (I used crunchy!)
• 1.5 tablespoons low sodium soy sauce (or coconut aminos if you are gluten free)
• 4 tablespoons water
• 1 tablespoon coconut milk (canned or boxed is fine)
• 1 teaspoon fresh lime juice

1. Thinly slice the kale, red peppers, and cucumbers and add to a large mixing bowl.
2. Add the carrots and edamame to the same bowl, mixing all the ingredients together.
3. Combine all ingredients in a mason jar or small mixing bowl.
4. Stir or shake well to blend all ingredients!
5. If eating immediately, pour dressing over salad and mix well. If enjoying later, store dressing separately from salad and dress 10-20 minutes before eating (this will allow all the flavors to really blend together!)

salad, lacinato kale, carrots, red pepper, shelled edamame, cucumbers, coconut almond butter, almond butter, soy sauce, water, coconut milk, lime juice

Taken from food52.com/recipes/76665-fresh-rainbow-salad-with-thai-coconut-almond-butter-dressing (may not work)