This kale and corn salad screams summertime! It’s quick, easy and delicious!
Kale and Corn Salad
Raid your garden or the local farmer’s market for nearly all the fixings. It’s a nice light and fresh side salad. Or, add a protein such as grilled shrimp or chicken, or for a vegetarian option, quinoa or beans to make it a full meal.
Ingredients
Vinaigrette Dressing
- ¼ cup fresh lime juice
- 1 tablespoon honey
- 1 jalapeno pepper* seeded and finely chopped
- 3 teaspoons fresh cilantro chopped
- 1 teaspoon kosher sea salt
Salad
- 3 medium sized ears of corn Raw, grilled or boiled with kernels removed
- 2 cups kale rinsed and chopped
- 1 avocado pitted, peeled and diced
- 1 large heirloom tomato diced
- 3 tablespoons green onions chopped
Protein (Optional)
- 3 cups cooked chicken
- 1 can beans (Chickpeas or Black beans) rinsed
- 2 cups Quinoa
- 3 cups cooked shrimp
Instructions
- For vinaigrette, combine first 5 ingredients. Set aside.
- For salad, prepare corn and chop kale. Prepare other vegetables as directed, add to large bowl.
- Toss together ingredients with vinaigrette; Add protein of choice if desired. Top with fresh ground black pepper to taste. Enjoy!
Notes
*Banana peppers, pepperocinis or roasted red pepper are great substitutes