Chopped Kale Salad with Edamame, Carrot and Avocado

Bahan-bahan (4 porsi)

• 1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too)
• fine-grain sea salt
• 1 cup chopped snow peas (slice off tough ends first)
• 1 large carrot, peeled and ribboned with a vegetable peeler
• 1 small red bell pepper, deseeded and chopped
• 1 heaping cup organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes)
• 1 avocado, pitted and sliced into small chunks
• 1 large shallot, finely sliced
• handful cilantro, chopped
• handful Thai basil (or regular basil), chopped
• ¼ cup olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon finely grated ginger
• 1 tablespoon low-sodium tamari (or other low-sodium soy sauce*)
• 2 teaspoons lime juice
• 3 g arlic cloves, pressed or minced