small broccoli florets, cooked, cooled and patted dry
shelled frozen edamame, cooked, cooled and patted dry
halved red grapes
toasted sunflower seeds
In blender, puree avocado, vinegar, 3 tbsp (45 mL) water, oil and salt into a smooth dressing. Place kale into large serving bowl; squeeze leaves to soften. Add broccoli, edamame and grapes. Pour dressing over salad; toss to coat. Sprinkle with sunflower seeds to serve.
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