Need a little summer?
Grilled Corn and Kale Salad
Serving size: If you’re eating this salad as a meal, the serving size is 2; if you’re eating it as a side, the serving size is 4.
4 cups kale massaged with 1 tbsp olive oil
1 cup zucchini sliced
3/4 cup yellow squash sliced
1/2 cup red onion sliced
2 ears of corn husked
For the dressing:
3 tbsp olive oil
2 tbsp distilled white vinegar
1/4 cup lime juice
2 garlic cloves
1 tbsp jalapeño diced with seeds removed
1/2 tsp onion flakes
1 tsp chili powder
1/2 tsp dried oregano
1/4 tsp cumin
salt and pepper to taste
For the salad: place kale in a large bowl, massage it and set it aside.
For the dressing: combine all ingredients in a blender and pulse until everything is combined. Do a taste test and adjust salt/pepper as needed.
Cook the corn (two ways): Stovetop: in a large skillet, heat both ears of corn until they turning brown; remove and wait a few minutes before slicing corn off the cob and placing on top of salad. Grill: place the corn directly onto a grill: heat grill on high and cook corn for approximately 10 minutes, until charred.
Heat a separate skillet with 1 tbsp olive oil and place zucchini and squash in it, cooking until golden brown on either sides; put them on top of the kale.
While zucchini and squash are cooking, slice the onion and place on the kale salad. Last, add avocado to the salad. Then, drizzle the salad with dressing and enjoy!
Add-ins: If you want to add protein, try adding salmon, chicken, tuna, or tempeh
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