In a pot of boiling water, blanch broccoli and cook edamame for 3 minutes. Drain and pat dry to remove as much water as possible.

In a food processor, puree avocado, vinegar, water, oil and salt until smooth. Set aside.

Place kale in a large serving bowl. Squeeze (massage) leaves to soften.

Add broccoli florets, edamame and grapes.

Drizzle dressing over salad and toss to coat.

Sprinkle with sunflower seeds before serving. Serve with delicious warm bread.